Bombay Salad

By kimmie12

Curry, apricot jam and tangy lime juice are combined to make the dressing and grilled chicken glaze for this flavorful fruit and couscous salad.

Ingredients

• 1 package (5.8 ounces) NEAREAST Couscous Roasted Garlic and Olive Oil
• 1/3 cup apricot jam
• 1/4 cup freshly squeezed lime juice
• 2 teaspoons curry powder
• 1 pound boneless, skinless chicken breast halves (3-4)
• Salt and pepper to taste
• 3 to 4 cups cut up fruit (grapes, peaches, pineapple, and/or papaya)
• 1/3 cup slivered almonds, toasted

Preparation

Step 1

Prepare couscous according to package directions using olive oil. Fluff with fork; cool in a large bowl.

In a small bowl, combine apricot jam, lime juice and curry powder; stir well. Set aside 3 Tablespoons sauce for coating chicken.

Season chicken with salt and pepper. Coat with 2 Tablespoons sauce. Grill over medium-hot coals 10 to 14 minutes or until chicken is no longer pink inside. Halfway through, turn and coat with remaining 1 Tablespoon sauce. Discard any remaining sauce used for chicken.

Lightly toss couscous with 2 cups fruit, remaining sauce and all but 1 Tablespoon almonds; spoon onto platter.

Slice chicken crosswise and arrange with remaining fruit around couscous. Sprinkle with remaining 1 Tablespoons almonds. Garnish with lime slices and mint sprigs, if desired.