Chicken Salad with Olive Vinaigrette

By tcasteel2000

Jennifer Martinkus and Derrin Davis, Cooking Light

JULY 2003

Ingredients

• 1 cup uncooked Israeli couscous
• 1/4 cup chopped pitted kalamata olives
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped capers
• 2 tablespoons extravirgin olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 2 (7-ounce) packages 98% fat-free chicken breast in water

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Cook couscous according to package directions, omitting salt and fat. Drain and rinse with cold water.

Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk. Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving.