This recipe for Mint Julep Chicken Salad with Couscous was submitted by Pat Neaves, Kansas City, MO.

Mint Julep Chicken Salad with Couscous

3 tablespoons extra virgin olive oil

4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium cucumbers, peeled, seeded and chopped
1 cup fresh mint leaves, chopped fine
1 green pepper, cut into small chunks
4 green onions, tops included, chopped
1 (10-ounce) package couscous, prepared according to package directions

Dressing (recipe follows)
Mint leaves

1. In large frypan over medium high heat, place olive oil. Sprinkle chicken with salt and pepper; dredge in oil in frypan to coat. Cook about 10 minutes or until fork can be inserted in chicken with ease.
2. Remove chicken from pan and cut into bite-size pieces; place in large bowl. Add cucumber, chopped mint, green pepper and onions.
3. Place prepared couscous in large bowl and fluff with fork. Add chicken mixture and stir gently. Pour Dressing over all and toss gently to mix well. Garnish with mint leaves.

Makes 6 servings.

Dressing: In blender or processor, place 1 large chopped garlic clove; 1 chopped green onion; 1 tablespoon rice vinegar; 2 tablespoons freshly squeezed lime juice; 2 teaspoons Dijon mustard and 2 teaspoons sugar. Process until blended, slowly adding 1/3 cup extra virgin olive oil.

Recipe provided courtesy of the National Chicken Council. Used with permission.