Recipe submitted by Pat Neaves, Kansas City, MO
Mint Julep
Chicken Salad with Couscous
- 4 boneless, skinless chicken
breast halves
3 tablespoons extra virgin olive oil
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 package (10 ounces) couscous, prepared according to package
directions
- Dressing (recipe follows)
Mint leaves
- 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.
- Remove chicken from pan
and cut into bite-size pieces; place in large bowl. Add cucumber,
chopped mint, green pepper and onions.
- 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.
