Entrees - Phase 2 - Chicken-Avocado Couscous Salad with Tomatillo Dressing

10-08-2008, 10:53 AM
This is my all-time favorite recipe, including several of my favorite flavors. Unfortunately, DH doesn't like it, so this is the first one I make whenever he's away on business. ;)

Chicken-Avocado Couscous Salad with Tomatillo Dressing
From Cooking Light, June 2000

1 1/4 cups water
1 cup uncooked couscous [use WW, if you can get it]
5 medium tomatillos, quartered (about 6 oz)
3 Tbsp fresh lime juice
1 Tbsp olive oil
1 tsp sugar [Splenda or agave nectar, etc.]
1 1/2 cups cubed, ready-to-eat roasted, skinned, boned chicken breasts (about 2 breasts)
1 cup chopped peeled avocado
3/4 c. fresh corn kernels [substitute chopped fresh zucchini, if desired]
3/4 c. rinsed drained canned black beans
1/4 c. chopped fresh cilantro
2 Tbsp. thinly sliced green onions
1 Tbsp. finely chopped seeded jalapeno pepper
1/2 tsp. salt
1/4 tsp. ground cumin [don't exclude this--it makes the salad!]
cilantro sprigs (optional)

1. Bring water to a boil in a medium saucepan; gradually stir in the couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
2. Place tomatillos in a food processor; process until chopped. Add juice, oil, and sugar; process until smooth.
3. Combine couscous, tomatillo dressing, chicken, and remaining ingredients except cilantro sprigs in a large bowl; toss gently. Garnish with cilantro sprigs, if desired. Yield: 5 servings (serving size 1 1/2 cups).

Nutritional info: Calories 299 (28% from fat); Fat 9.4 g (sat 1.6g, mono 5.4g, poly 1.2g); Protein 18.3 g; Carb 38.2g; Fiber 3.8g; chol 28mg; iron 1.9mg; sodium 549mg; calc 30mg.