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Couscous Chicken Salad Recipe

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This recipe for Couscous Chicken Salad, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Chalifour Family
Added: Monday, November 19, 2007


1 1/2 cups fat-free, less sodium chicken broth
12 oz. skinless, boneless chicken breasts (thawed)
1 (10-ounce) package couscous
1 cup chopped fresh basil
1/4 cup extra virgin olive oil
3 tbsp. sherry vinegar (white vinegar works just fine)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced ( some prefer !/2
1 1/2 cups halved cherry tomatoes (more like 2 1/2 cups)
1 cup sliced green onions (optional)
1 15 1/2 oz. can chickpeas, drained and rinsed

Bring broth to a boil in a medium saucepan. Add chicken; cover, reduce heat and simmer 10 min or until chicken is done. Remove chicken using a slotted spoon; set aside. Cool slightly, and coarsely chop.

While chicken cools, add couscous to broth;stir well. Cover and let stand 10 min. Place couscous in a large bowl; cool completely. Fluff with a fork. Stir in basil and next ingredients (basil through garlic). Add chopped chicken, tomatoes, onion and chickpeas; toss gently to combine. Cover and refrigerate at least 2 hours or overnight. Yields 8 - 1 cup servings.




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