Recipe for Curried Chicken Salad with Couscous 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
3/4 cup Couscous
1/2 cup Boiling water
2 x Boned and skinned chicken
Breast halves -- cut in 1"
Pieces
2 tbl Fat-free mayonnaise --
Optional
1/2 cup Bread crumbs, seasoned
1 tsp Yellow curry base -- Taste
Thai
2 tbl Canola oil -- for frying
1/2 cup Romaine lettuce
1 cup Iceberg lettuce
1/2 cup Shredded red cabbage
1/4 tbl Shredded carrots
1/4 cup Sliced cucumber -- with
Peel
2 tbl Green onion -- diced
6 oz Mandarin oranges -- drained
2 slc Bacon, fried -- crisp and
Crumbled
2 tbl Chopped peanuts
Instructions:
Instructions: In a medium to large size bowl, pour boiling water over the couscous or bulgur; cover. Let stand 1 hour. Drain if needed.

Combine the crumbs with the curry mix. Coat chicken with crumbs (optional: coat first with mayonnaise). Heat oil to medium-high and fry the chicken pieces. Drain well. Cook, crisp, drain and crumble the bacon. Tear or cut lettuce into bite-sized pieces (about 1-inch). Prepare the other ingredients.

Assemble; toss. Serve with your favorite (low-fat) dressing.

PANTRY: Taste of Thai: Medium Yellow (turmeric) Curry Base. Krusteazs Ala, cracked wheat bulgur. Progresso Italian style bread crumbs plus a pinch
of crushed tarragon.

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