Free Recipe Curried Chicken Salad with Couscous
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Curried Chicken Salad with Couscous Recipe
3/4 c Couscous
1-1/2 c Boiling water
2 Boned and skinned chicken
Breast halves – cut in 1
Pieces
2 tb Fat-free mayonnaise –
Optional
1/2 c Bread crumbs, seasoned
1 ts Yellow curry base – Taste
Thai
2 tb Canola oil – for frying
1-1/2 c Romaine lettuce
1 c Iceberg lettuce
1/2 c Shredded red cabbage
1/4 tb Shredded carrots
1/4 c Sliced cucumber – with
Peel
2 tb Green onion – diced
6 oz Mandarin oranges – drained
2 sl Bacon, fried – crisp and
Crumbled
2 tb Chopped peanuts
1/4 c Croutons – optional
Curried Chicken Salad with Couscous Preparation
In a medium to large size bowl, pour boiling water over the couscous or bulgur; cover. Let stand 1 hour. Drain if needed. 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 pieces. Drain well. Cook, crisp, drain and crumble the bacon. Tear or cut lettuce into bite-sized pieces (about 1-inch). Prepare the other ingredients. Assemble; toss. Serve with your favorite (low-fat) dressing. PANTRY: Taste of Thai: Medium Yellow (turmeric) Curry Base. Krusteaz”s Ala, cracked wheat bulgur. Progresso Italian style bread crumbs plus a pinch of crushed tarragon. (McRecipe posted by Pat from California Jul 96) Posted to MC-Recipe Digest V1 #148 Date: Fri, 12 Jul 1996 10:11:02 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By : Almost Baker”s Square, California, 1996 – Revised
Cooking Temperature:
Recipe Serves: 4
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