couscous chicken salad

Makes 4 servings

Start to Finish: 15 minutes

Ingredients

1 14-ounce can reduced-sodium chicken broth
1-1/4 cups quick-cooking couscous
1/2 cup mango chutney, large pieces cut up
1/4 cup bottled olive oil and vinegar salad dressing, white wine vinaigrette, or roasted garlic vinaigrette salad dressing
1 6-ounce package cooked, refrigerated lemon-pepper or Italian-style chicken breast strips, cut into bite-size pieces (about 1-1/2 cups)
1/2 cup golden raisins or raisins
1 cup coarsely chopped, seeded cucumber or radishes
1 small cucumber, cut into spears

Directions

1. In a medium saucepan bring chicken broth to boiling. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork.

2. In a medium bowl combine mango chutney, olive oil, and vinegar salad dressing. Add chicken, golden raisins, chopped cucumber, and cooked couscous. Toss to coat.

3. Season to taste with salt and freshly ground black pepper. Serve with cucumber spears. Makes 4 servings