THROWBACK THURSDAY: This salad was inspired by the Mediterranean Chicken Salad from Luna Grill that Andy and I had back in March.  And what do you know, I made this in a timely manner, March 21st to be exact.  Too bad it took me until basically June to post it!

I love the texture of Israeli couscous!  Seriously, it’s THE BEST.  Total party in your mouth.  If you’ve never had it, pick up a box the next time you’re at Trader Joe’s (that’s where I get mine) and try making this salad!

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Israeli Couscous Salad with Poached Chicken
Israeli Couscous Salad:
INGREDIENTS:
1 1/3 cups Israeli couscous, dry
1 cup grape tomatoes, halved
1/2 large cucumber, peeled & chopped into small pieces
1 tbsp. mint, chopped
1 tbsp. Italian parsley, chopped
1/2 lemon, juice
1 tbsp. extra virgin olive oil
1-2 cups butter leaf lettuce
DIRECTIONS:
  1. Cook couscous according to directions.  In the meantime, prepare the tomatoes, cucumber, mint and parsley.
  2. When couscous is done, remove from heat and let cool to room temperature.
  3. Stir in tomatoes, cucumbers and herbs.  Toss with lemon juice and extra virgin olive oil.
  4. To plate, make a bed of butter leaf lettuce and top with 1 cup (or desired amount) of couscous mixture.
  5. Surround with poached chicken (see recipe below).
Poached Chicken:
INGREDIENTS:
4 chicken breasts
32 oz low sodium chicken broth
1/2 tsp. celery salt
heavy hand of “everyday seasoning”
1 bay leaf
DIRECTIONS:
  1. Place chicken breasts in a single layer on the bottom of a medium pot.  Cover chicken with broth, and add herbs and bay leaf.
  2. Bring to a boil, then quickly reduce heat to low so that the liquid is barely at a simmer.
  3. Partially cover and gently simmer for 10 minutes.
  4. Turn off heat completely, and allow chicken to remain in hot liquid for 15-20 minutes.
  5. Slice or shred chicken.
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