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Receta Curried Chicken Salad With Couscous
by Global Cookbook

Curried Chicken Salad With Couscous
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  Raciónes: 4

Ingredientes

  • 3/4 c. Couscous
  • 1 1/2 c. Boiling water
  • 2 x Boned and skinned chicken Breast halves -- cut in 1" Pcs
  • 2 Tbsp. Fat-free mayonnaise -- Optional
  • 1/2 c. Bread crumbs, seasoned
  • 1 tsp Yellow curry base -- Taste Thai
  • 2 Tbsp. Canola oil -- for frying
  • 1 1/2 c. Romaine lettuce
  • 1 c. Iceberg lettuce
  • 1/2 c. Shredded red cabbage
  • 1/4 Tbsp. Shredded carrots
  • 1/4 c. Sliced cucumber -- with Peel
  • 2 Tbsp. Green onion -- diced
  • 6 ounce Mandarin oranges -- liquid removed
  • 2 slc Bacon, fried -- crisp and Crumbled
  • 2 Tbsp. Minced peanuts
  • 1/4 c. Croutons -- optional

Direcciones

  1. In a medium to large size bowl, pour boiling water over the couscous or possibly bulgur; cover. Let stand 1 hour. Drain if needed.
  2. Combine the crumbs with the curry mix. Coat chicken with crumbs (optional: coat first with mayonnaise). Heat oil to medium-high and fry the chicken pcs. Drain well. Cook, crisp, drain and crumble the bacon. Tear or possibly cut lettuce into bite-sized pcs (about 1-inch). Prepare the other ingredients.
  3. Assemble; toss. Serve with your favorite (low-fat) dressing.
  4. PANTRY: Taste of Thai: Medium Yellow (turmeric) Curry Base. Krusteaz's Ala, cracked wheat bulgur. Progresso Italian style bread crumbs plus a pinchof crushed tarragon.