Layered chicken salad

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:
  1. 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.
  
  2. 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.
  
  3. In bowl, combine couscous, tomato, and parsley; set aside.
  
  4. 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.
  
  5. 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.

Questions

Photos of members who cooked this recipe

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