Curried Chicken Salad With Couscous

Recipe Ingredients

3/4 cup	177ml	Couscous
1 1/2 cups	355ml	Boiling water
2		Boned and skinned chicken
		Breast halves - cut in 1"
2 tablespoons	30ml	Fat-free mayonnaise --
		Optional
1/2 cup	73g / 2.6oz	Bread crumbs - seasoned
1 teaspoon	5ml	Yellow curry base - taste
		Thai
2 tablespoons	30ml	Canola oil - for frying
1 1/2 cups	355ml	Romaine lettuce
1 cup	237ml	Iceberg lettuce
1/2 cup	118ml	Shredded red cabbage
1/4 tablespoon	3.8ml	Shredded carrots
1/4 cup	59ml	Sliced cucumber - with
		Peel
2 tablespoons	30ml	Green onion - diced
6 oz	170g	Mandarin oranges - drained
2		Bacon - fried, crisp and
		Crumbled
2 tablespoons	30ml	Chopped peanuts
1/4 cup	7.5g / 0.3oz	Croutons - optional

Recipe Instructions

In a medium to large size bowl, pour boiling water over the couscous or bulgur; cover. Let stand 1 hour. Drain if needed.

Combine the crumbs with the curry mix. Coat chicken with crumbs (optional: coat first with mayonnaise). Heat oil to medium-high and fry the chicken pieces. Drain well. Cook, crisp, drain and crumble the bacon. Tear or cut lettuce into bite-sized pieces (about 1-inch). Prepare the other ingredients. Assemble; toss. Serve with your favorite (low-fat) dressing.

PANTRY: Taste of Thai: Medium Yellow (turmeric) Curry Base.

Source:
Rosie Daley from "In the Kitchen with Rosie"

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