Name: Layered chicken salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: 1 cup reduced-sodium chicken broth; 2/3 cup couscous; 1 medium tomato, seeded and diced; 1/4 cup fresh parsley, chopped; 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

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

Preparation30 min

Cook time5 min

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.