| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Recipe submitted by Pat Neaves, Kansas City, MO

Mint Julep Chicken Salad with Couscous

4 boneless, skinless chicken breast halves
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium cucumbers, peeled, seeded and chopped
1 cup fresh mint leaves, chopped fine
1 green pepper, cut into small chunks
4 green onions, tops included, chopped
1 package (10 ounces) couscous, prepared according to package directions

Dressing (recipe follows)
Mint leaves

1. In large frypan over medium high heat, place olive oil. Sprinkle chicken with salt and pepper; dredge in oil in frypan to coat. Cook about 10 minutes or until fork can be inserted in chicken with ease.
2. Remove chicken from pan and cut into bite-size pieces; place in large bowl. Add cucumber, chopped mint, green pepper and onions.
3. Place prepared couscous in large bowl and fluff with fork. Add chicken mixture and stir gently. Pour Dressing over all and toss gently to mix well. Garnish with mint leaves.

Makes 6 servings.

Dressing: In blender or processor, place 1 large chopped garlic clove; 1 chopped green onion; 1 tablespoon rice vinegar; 2 tablespoons freshly squeezed lime juice; 2 teaspoons Dijon mustard and 2 teaspoons sugar. Process until blended, slowly adding 1/3 cup extra virgin olive oil.

Recipe provided courtesy of the National Chicken Council. Used with permission.

||| Save this Recipe on Delicious |||