Chicken Salad with Olive Vinaigrette

(from desert.rose32’s recipe box)

Categories: Salads

Ingredients

  • 1 cup uncooked Israeli couscous
  • 1/4 cup chopped pitted kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped capers
  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 2 (7-ounce) packages 98% fat-free chicken breast in water

Directions

  1. Cook couscous according to package directions, omitting salt and fat. Drain and rinse with cold water.

  2. Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk. Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving.

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