Chicken Salad with Olive Vinaigrette

By á-4131

Yield: 4 servings (serving size: 1 1/2 cups)
9 points plus

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

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.