Curried Chicken and Couscous Salad recipe
Rania Harris is continuing her salad series for spring! She's showing Katie O'Malley has to mix up a Curried Chicken and Couscous Salad.
Curried Chicken and Couscous Salad
(Photo Credit: KDKA)
Ingredients
Curried Couscous:
1 ½ cups water
1 teaspoon curry powder
One 1-inch piece fresh ginger, grated
2 teaspoons olive oil
1 cup uncooked plain couscous
Curry Yogurt Dressing:
1/3 cup plain yogurt
¼ cup chopped fresh cilantro
3 tablespoons mayonnaise
¼ - ½ cup mango chutney (the amount of chutney is a matter of taste – I like a lot of chutney in my dressing)
1 teaspoon curry powder
½ teaspoon ground ginger
2 tablespoons water
Salad:
12 ounces cooked boneless and skinless chicken breast, chunked
1 ¼ cups halved red or green seedless grapes
1 ¼ cups diced fresh pineapple (use drained canned if you cannot find fresh)
1 ¼ cups diced fresh mango
1 cup chopped celery
2 heads Boston lettuce, leaves separated
¼ cup chopped green onions
To make the couscous: Bring the water, curry powder, ginger, and oil to a boil in a small saucepan. Add the couscous; remove from the heat and let stand, covered, until the water is absorbed and the couscous is tender, about 5 minutes. Transfer the couscous to a large bowl and fluff with a fork to separate the grains; place in the refrigerator for a few minutes to chill slightly.
To make the dressing: In a small bowl, whisk together the yogurt, cilantro, mayonnaise, chutney, curry powder, ginger, and water until blended. You can also make this in the food processor. Pour over the couscous; toss to evenly coat.
To assemble the salad: Add the chicken, grapes, pineapple, mango, and celery to the couscous mixture; gently toss to mix and coat. To serve, line each of 4 plates with 3 lettuce leaves and divide the couscous mixture among the plates. Sprinkle each serving with 1 tablespoon green onions.
Serves: 4
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