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| INGREDIENTS |
| For the dressing: |
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1 cup
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light mayonnaise
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1/4 cup
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non-fat buttermilk
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1 tbsp
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grated lemon peel
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2 tbsp
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lemon juice
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1/2 tsp
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salt
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1/8 tsp
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white pepper
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1/4 tsp
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dill weed
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| For the salad: |
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4
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boneless, skinless chicken breasts, about 4 ounces each
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1 cup
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cherry tomatoes, halved
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1
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medium cucumber, peeled, halved lengthwise, seeded and sliced
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1/2 cup
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chopped scallions
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1 cup
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uncooked instant couscous
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1/4 cup
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halved, pitted black olives
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1/4 cup
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crumbled feta cheese
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fresh mint sprigs, for garnish
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| RECIPE |
Preparations for the dressing:
- Combine all ingredients in small bowl and mix well with wire whisk to blend. Cover and store in refrigerator up to 3 days.
Preparations for the salad
- In a re-sealable bag or shallow container, marinate the chicken breast in 1 cup of the dressing. Refrigerate for 15 minutes or overnight.
- In a large mixing bowl, combine the tomatoes, cucumbers, scallions and remaining dressing. Cover and refrigerate 15 minutes or overnight.
- Preheat the grill to medium.
- Grill chicken for about 6 minutes on each side or until internal temperature reads 165°. Place chicken on cutting board and let rest until you are able to handle it. Slice chicken into thin strips and toss with vegetable mixture.
- While chicken is cooling, prepare couscous according to package, when finished, fluff with fork and add to the chicken and vegetable mixture.
- Garnish with olives, feta and mint sprigs.
This can be stored for up to 2 days in airtight container in refrigerator and may be served either cold or at room temperature.
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| SERVING SUGGESTION |
SERVING SIZE:
1 breast with 1/4 salad stuff
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
305 |
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| Total Fat |
7 g |
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| Sodium |
307 mg |
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| Total Carbohydrates |
32 g |
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| Fiber |
2 g |
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| Protein |
2 g |
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