If you have leftover chicken (or turkey), or purchase ready-cooked chicken breasts, this Mediterranean-style couscous chicken and cheese salad can be ready to eat in about 20 minutes...and the 'five cheeses' are actually two cheese products - brick cheese and a 'four Italian cheese blend' cheese.

Chicken and Five Cheese Couscous Salad

1 (6-ounce) package couscous mix
3/4 cup (3 ounces) Wisconsin Brick cheese, cut into 1/4 inch cubes
2 boneless chicken breast halves (8 ounces), cooked, chopped into 1/2-inch pieces
2 plum tomatoes, chopped into 1/4-inch chunks
1 tablespoon olive oil
1 tablespoon cider or white wine vinegar
2 teaspoons capers, drained

1/4 cup (1 ounce) shredded Wisconsin Four Cheese Italian cheese blend for garnish

8 cups (about 1 1/3 pounds) romaine lettuce, shredded for accompaniment

1. In a medium saucepan, prepare couscous according to package directions, omitting oil. Fluff prepared couscous lightly with a fork; cool, uncovered, for 10 minutes.
2. In a large bowl, combine couscous, brick cheese, chicken, tomatoes, olive oil, vinegar and capers; toss well. Chill at least 2 hours before serving on a bed of lettuce.
3. Place an equal amount of couscous mixture on each plate. Sprinkle each salad with 1 tablespoon Quattro Fromagio cheese blend.

Makes 4 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.