Wednesday, May 21, 2014
Creamy Chicken Cous Cous Salad
2 boneless, skinless chicken breast halves, grilled and chopped into large chunks
2 cups carrot, baby
1 can kidney beans, rinsed and drained
2 garlic cloves, minced
1 tbsp butter
1/2 teaspoon sea salt
1 teaspoon black pepper
1 cup whole wheat cous cous, cooked
1/2 cup italian parsley, finely chopped
1 cup plain non-fat Greek yogurt
1 tablespoon paprika
Grill chicken, slice and put in a large bowl (or make ahead).
Sauté carrots with garlic, butter, salt and pepper until soft and slightly browned.
Mix all ingredients with chicken. Eat warm or cold. I serve mine over mixed greens.