Layered Chicken Salad With Couscous

Photo: Jo Ann

Ingredients

Ingredients for Couscous:

1 cup reduced-sodium chicken broth

2/3 cup couscous

1 medium tomato, seeded and diced

1/4 cup fresh parsley, chopped

Ingredients for Chicken Salad:

16 ounces cooked chicken breast, chopped

5 green onions, chopped

1 cucumber, peeled, seeded and diced

2 tablespoons mayonnaise

salt and pepper to taste

avocado slices, optional

Preparation

Directions:

In 1-quart saucepan, heat broth to boiling over high heat. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Uncover; fluff couscous with fork. Cool slightly.

Remove both ends from an empty food can (about 3 inches in diameter and 3 inches tall) to make a hollow cylinder. Wash and dry can thoroughly.

In bowl, combine couscous, tomato, and parsley; set aside.

In another bowl, mix chicken, onions, cucumber, mayonnaise, and seasoning. Place can on plate; spoon in one-fourth of couscous mixture. Gently press with back of spoon.

Top couscous with one-fourth of chicken salad mixture, pressing with spoon, slowly lift off can. Repeat with remaining 3 salads. Serve with fresh fruit.