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Mandarin Chicken Couscous Salad With Curry Vinaigrette
Poultry

Mandarin Chicken Couscous Salad With Curry Vinaigrette

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Ingredients
  • 1 10-ounce package plain couscous
  • 3 fresh mandarins, peeled and separated into segments
  • 1/2 cup dried cranberries
  • 1/4 cup pistachios, coarsely chopped
  • 1 bunch green onions, sliced, including some green top (about 1/2 cup total), divided
  • Curry Vinaigrette, divided (recipe below)
  • 12 ounces frozen grilled chicken strips, heated according to package directions
Preparation
  1. Prepare couscous according to package directions, remove to large bowl. Stir mandarin segments, cranberries, nuts and half green onion into couscous; add half of vinaigrette and toss well. Arrange on large serving platter; top with chicken. Drizzle evenly with remaining vinaigrette and garnish with remaining green onion. Serve immediately.
  2. Curry Vinaigrette: In small bowl whisk together 1/4 cup mandarin juice or white wine vinegar, 1 teaspoon curry powder, 1/4 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/8 teaspoon cayenne, 1 teaspoon honey and 1/3 cup canola or other vegetable oil.
Serves

4

SOURCE: Cuties