Recipe - Curried Chicken Salad With Couscous

Three fourths cup Couscous
1 One half cup Boiling water
2 Boned and skinned chicken
Breast halves cut in 1"
Pieces
2 tablespoon Fatfree mayonnaise
Optional
One half cup Bread crumbs, seasoned
1 teaspoon Yellow curry base Taste
Thai
2 tablespoon Canola oil for frying
1 One half cup Romaine lettuce
1 cup Iceberg lettuce
One half cup Shredded red cabbage
One fourth tablespoon Shredded carrots
One fourth cup Sliced cucumber with
Peel
2 tablespoon Green onion minced
6 ounce Mandarin oranges drained
2 sl Bacon, fried crisp and
Crumbled
2 tablespoon Chopped peanuts
One fourth cup Croutons optional

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 mediumhigh and fry the chicken
pieces. Drain well. Cook, crisp, drain and crumble the bacon. Tear or cut
lettuce into bitesized pieces (about 1inch). Prepare the other
ingredients.
Assemble; toss. Serve with your favorite (lowfat) 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 MCRecipe 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