Layered Chicken Salad With Couscous
By: Jo Ann
Published: Friday, May 14, 2010 - 7:00pm

Ingredients




Ingredients for Couscous:

1 cup reduced-sodium chicken broth
2/3 cup couscous
1 medium tomato, seeded and diced
1/4 cup fresh parsley, chopped
Ingredients for Chicken Salad:

16 ounces cooked chicken breast, chopped
5 green onions, chopped
1 cucumber, peeled, seeded and diced
2 tablespoons mayonnaise
salt and pepper to taste

avocado slices, optional

Preparation

1 Directions: 2 In 1-quart saucepan, heat broth to boiling over high heat. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Uncover; fluff couscous with fork. Cool slightly. 3 Remove both ends from an empty food can (about 3 inches in diameter and 3 inches tall) to make a hollow cylinder. Wash and dry can thoroughly. 4 In bowl, combine couscous, tomato, and parsley; set aside. 5 In another bowl, mix chicken, onions, cucumber, mayonnaise, and seasoning. Place can on plate; spoon in one-fourth of couscous mixture. Gently press with back of spoon. 6 Top couscous with one-fourth of chicken salad mixture, pressing with spoon, slowly lift off can. Repeat with remaining 3 salads. Serve with fresh fruit.