Ingredients
- Ingredients for Couscous:
- 1 cup reduced-sodium chicken broth
- 2/3 cup couscous
- 1 medium tomato, seeded and diced
- 1/4 cup fresh parsley, chopped
- Ingredients for Chicken Salad:
- 16 ounces cooked chicken breast, chopped
- 5 green onions, chopped
- 1 cucumber, peeled, seeded and diced
- 2 tablespoons mayonnaise
- salt and pepper to taste
- avocado slices, optional
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Layered Chicken Salad
Time: 30 minutes prep, 5 minutes cook
Servings: 4
Directions
- Directions:
- 1. In 1-quart saucepan, heat broth to boiling over high heat. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Uncover; fluff couscous with fork. Cool slightly.
- 2. Remove both ends from an empty food can (about 3 inches in diameter and 3 inches tall) to make a hollow cylinder. Wash and dry can thoroughly.
- 3. In bowl, combine couscous, tomato, and parsley; set aside.
- 4. In another bowl, mix chicken, onions, cucumber, mayonnaise, and seasoning. Place can on plate; spoon in one-fourth of couscous mixture. Gently press with back of spoon.
- 5. Top couscous with one-fourth of chicken salad mixture, pressing with spoon, slowly lift off can. Repeat with remaining 3 salads. Serve with fresh fruit.
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