Cuties Chicken Couscous Salad with Curry Vinaigrette
Chicken cutie couscous…Go to recipe. The ingredients are not all that expensive and last for several batches. Substitute cuties for canned mandarin oranges when the former is not in season.
1 (10-ounce) package plain couscous
3 fresh mandarins, peeled and separated into segments
1/2 cup dried cranberries
1/4 cup pistachios, coarsely chopped
1 bunch green onions, sliced, including some green top (about 1/2 cup total), divided
12 ounces frozen grilled chicken strips, heated according to package directions
Curry Vinaigrette (recipe below)
1. Prepare couscous according to package directions, and transfer to a large bowl. Stir mandarin segments, cranberries, nuts and half of the green onions into couscous. Add half of the vinaigrette and toss well.
2. Arrange couscous on a large serving platter and top with chicken. Drizzle evenly with remaining vinaigrette and garnish with the remaining green onions. Serve immediately.
Curry Vinaigrette: In a small bowl, whisk together 1/4 cup mandarin juice or white wine vinegar, 1 teaspoon curry powder, 1/4 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/8 teaspoon cayenne, 1 teaspoon honey and 1/3 cup canola or other vegetable oil.