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Apricot Couscous Chicken Salad

Apricot Couscous Chicken SaladMakes 8 (1-cup) servings

Prep Time: 30 min.
Chilling Time: 1 to 4 hrs.

Ingredients

  • Dressing
  • Salad
    •    1  package (5.6-ounce) toasted pine nuts couscous mix**
    • 3/4  cup chopped dried apricots
    •    3  cups cubed cooked chicken
    • 1/2  cup Monterey Jack Cheese, diced into 1/8 pieces
    •    1  medium (1 cup) green bell pepper, chopped
    •    1  medium (1/2 cup) onion, chopped
    •    2  Tablespoons chopped fresh mint
    •    8  butter lettuce leaves
    •        Fresh mint leaves, if desired

Directions

  1. In jar or container with tight-fitting lid, combine olive oil, orange juice, cumin, dried coriander*, salt, ground cinnamon, and pepper. Shake well to mix and set aside.  2) Prepare couscous mix as directed on package, stirring in chopped apricots with couscous.

  2. In a large bowl, combine couscous mixture, chicken, cheese, bell pepper, and onion.  Refrigerate for 1 to 4 hours to blend flavors. Just before serving, add dressing. Toss to coat.

  3. To serve, place lettuce leaves onto serving plates. Place about 1 cup salad onto each leaf. Garnish with mint leaves, if desired.

*Substitute 1 teaspoon chopped cilantro.
**Substitute
1 (5.6-ounce) package of your favorite flavored couscous mix.

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