Tasty Thursday

Spring is definitely in the air! What could be more refreshing than a light salad with perfectly moist rotisserie chicken? Try this lighter-than-air salad from one of the newest additions to our 101 series, 101 Things To Do With Rotisserie Chicken by Madge Baird.

Nutty Couscous Salad
1 1/2 cups dry couscous
1 1/2 cups chicken broth
1 pound or more asaparagus
1/2 cup Newman's Own Balsamic Vinaigrette
3/4 cup pistachio nuts
1 cup diced rotisserie chicken
salt and pepper to taste

Cook couscous in chicken broth according to package directions. Place cooked couscous in a medium-size bowl; fluff and let cool.

Steam asparagus approximate 2 minutes, just until they begin to tenderize but are still crisp in the center. Rinse in cold water and then cut into 1-inch pieces.

Pour vinaigrette over couscous and mix thoroughly to distribute dressing. Transfer to a serving bowl. Add asparagus, nuts, and chicken; toss. Taste and adjust lightly for salt and pepper. Serve at room temperature. Makes 4 servings.

No comments: