CHICKEN TABBOULEH SALAD

Chicken Tabbouleh Salad image

Provided by Betty Crocker Kitchens

Categories Dinner

Time 1h20m

Yield 8

Number Of Ingredients 11

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2 cups Progresso™ chicken broth (from 32-oz carton)
2 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup uncooked couscous
2 medium cucumbers, chopped (2 cups)
2 medium onions, finely chopped (1 cup)
2 small tomatoes, seeded, chopped (1 cup)
1 cup chopped fresh parsley
1/2 cup lime juice
1/4 cup chopped fresh mint leaves
1/4 cup olive or vegetable oil
1 teaspoon salt

Steps:

In 3-quart saucepan, heat broth to boiling. Stir in chicken. Cook over medium heat 10 to 15 minutes or until chicken is no longer pink in center.
Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed.
In large bowl, mix chicken mixture and all remaining salad ingredients. In tightly covered container, shake all dressing ingredients until well blended. Add to salad; toss to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours to blend flavors.

Nutrition Facts : Calories 300, Carbohydrate 23 g, Cholesterol 70 mg, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg