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
Preparation
In 3-quart saucepan, heat broth to boiling. Stir in chicken. Cook over medium heat 10 to 15 minutes or until chicken is no longer pink in center.
Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed.
In large bowl, mix chicken mixture and all remaining salad ingredients. In tightly covered container, shake all dressing ingredients until well blended. Add to salad; toss to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours to blend flavors.
