I made a salad the other night that was, well….how can I say this? It was damn near inedible. Actually, that’s probably too strong a word. It was not good! Thankfully, it was a side dish so the bulk of the meal redeemed my cooking cred. But I ended up throwing away pretty much ALL of it (which is pathetic and shameful considering we packed meals at our local Feed My Starving Children site today and were reminded that 18,000 kids die every day from hunger related complications). So, when I even remotely considered using leftover chicken for this salad, I had two thoughts:
1. My husband will refuse to eat another salad (this time posing as the entree), based on our negative experience only a few days before and I’ll end up wasting more food; and,
2. My husband will refuse to eat yet another “meal” wrapped in lettuce!
It’s not the manliest of dinners. It’s got grains and veggies and poultry and fruit. And it’s not even really wrapped in lettuce (decidedly unmanly Bibb lettuce, of all things), it’s served ON the lettuce; the likes of which you might enjoy at a baby shower or at lunch with your best girlfriend.
The one thing this recipe had going for it, though, was the fact my mom had given it to me. My mom was a great cook. She could readily recognize a sub-par recipe by simply scanning the ingredient list. She always showed up at my house with her carry-on bag stuffed with recipe clippings she’d culled from various newspapers and magazines. I knew my mom wouldn’t let me down!
This recipe is good. Really good. It’s light, delicious, and full of great textures and a huge variety of flavors; tart, crunchy, earthy, tangy, just plain good. Yes, it’s perfect for a summer lunch with friends, but when you live in the desert, light and delicious salads are just part of the rotation. My husband did not refuse to eat it. He ate, gave me a two-thumbs-up, and then he ate some more. At less than 300 calories per serving, that’s ok. Dig in and enjoy!!
Couscous Chicken Salad
- 1 1/4 C low-sodium chicken broth
- 1 C tri-color pearl couscous
- I Tbsp unsalted butter
- 1/2 C extra-virgin olive oil
- juice of one lemon
- 1 tsp salt
- 1/2 tsp coriander
- 1/2 tsp Dijon mustard
- 1 large clove garlic, minced
- fresh ground pepper, to taste
- 1 C cooked, diced chicken
- 4 green onions, thinly sliced
- 1 large, Granny Smith apple, cored and diced
- 1 large rib celery, diced
- Bibb lettuce leaves
In saucepan, bring stock to a boil. Add couscous and butter. Bring to a boil again, then simmer per package directions (8 to 10 minutes). Remove from heat, fluff with fork and set aside to cool.
Combine olive oil, lemon juice, salt, coriander, mustard, garlic and pepper. Wisk until well mixed. In large bowl, combine cooled couscous, chicken, onions, apple and celery. Add olive oil mixture and toss to coat. Serve over Bibb lettuce leaves.