1 can garbanzo beans, rinsed
6 green onions, thinly sliced
1/2 cup golden raisins
1/4 cup slivered almonds
Half a red bell pepper, chopped
1/3 cup extra light olive oil
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon allspice
ARRANGE chicken, couscous, beans, onions, bell pepper, raisins and almonds in bowl; whisk dressing ingredients; pour over top of salad ingredients; toss to coat and serve.
Note: She sometimes doubles the dressing amount and adds about 3/4 of total to make salad moister.
Note: To poach chicken, place chicken in saucepan with water to cover plus 1 inch. Bring to a gentle simmer, not a boil, over medium heat. Just as the first bubbles begin to appear, cover the pan; reduce heat to simmer. Cook 10 minutes. Remove pan from heat and let chicken cool in broth until cool enough to handle. Shred or dice, discarding poaching liquid. Bone-in, skinless chicken breasts work well for poaching.
Nutrition information: (1/10 recipe): 220 calories, 90 calories from fat, 10 grams fat, 1.5 grams saturated fat, 15 milligrams cholesterol, 140 milligrams sodium, 22 grams carbohydrate, 3 grams fiber, 10 grams protein.