Chicken Salad with Olive Vinaigrette Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jennifer Martinkus and Derrin Davis
You can substitute 2 cups cooked chicken or turkey breast for vacuum-packed chicken.
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
Instructions
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.
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