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Chicken Tabbouleh Salad
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Prep Time:
10 minutes
Total Time:
1 hour 20 minutes
Mediterranean dish with an American flair.
Ingredients:
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 cup uncooked couscous
  • 2 medium cucumbers, chopped (2 cups)
  • 2 medium onions, finely chopped (1 cup)
  • 2 small tomatoes, seeded, chopped (1 cup)
  • 1 cup chopped fresh parsley
  • 1/2 cup lime juice
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup olive or vegetable oil
  • 1 teaspoon salt
Instructions:
  • In a 3-quart saucepan, bring the broth to a boil. Add the chicken and simmer over medium heat for 10 to 15 minutes, or until the chicken is fully cooked.
  • Mix the couscous gently, then take it off the heat. Cover it and allow it to sit for 5 to 10 minutes until the liquid is fully absorbed.
  • Combine the chicken mixture with all the remaining salad ingredients in a large bowl. In a tightly covered container, shake together all the dressing ingredients until well blended. Pour the dressing over the salad and toss everything together until coated. Refrigerate for at least 1 hour, but no longer than 24 hours to let the flavors meld.

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