adapted from Kim Smith
1 can chicken broth
1 1/4 C quick cooking couscous
1/2 C golden raisins
1 C coarsely chopped cucumber
craisins
1/2 C chopped celery
1 tsp orange zest
2 Tbsp chopped green onion
2 chicken breasts, cooked and diced
1/2 C chopped pecans, toasted
In a medium saucepan, bring the chicken broth to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes, then fluff with a fork. Combine all salad ingredients and stir.
2 Tbsp rice wine vinegar
2 Tbsp orange juice
1 Tbsp dijon mustard
1/4 tsp salt
pinch of pepper
3 Tbsp vegetable oil
Shake to combine all ingredients. Pour over salad and stir to coat.
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