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.

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