Chick-Chick Salad

Preparation Time: 15 minutes
3/4 cup water 1/2 tsp curry powder 2/3 cup couscous, whole wheat 1 cup (1/2 lb) cooked chicken breast, boneless, skinless and cubed 1 can (15 oz) chickpeas, low-sodium, rinsed and drained 1/2 cup red cabbage, chopped 1/4 cup celery, thinly sliced 1/4 cup plus 2 Tbsp fresh orange juice (or 100%) 1 tsp grated orange rind 2 tsp olive oil 1/2 tsp pepper
In medium saucepan, bring water and curry powder to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Add cooked chicken, chickpeas, cabbage and celery into couscous. Combine orange rind, orange juice, olive oil and pepper into small bowl. Stir with wire whisk until blended. Add to couscous mixture. Toss well. Serve.
Serves: 4
3/4 Cups of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 300 Total Fat: 6g Saturated Fat: 0.5g % of Calories from Fat: 18% % Calories from Sat Fat: 1.5%		Protein: 21g Carbohydrates: 43g Cholesterol: 30mg Dietary Fiber: 8g Sodium: 200mg
Each serving provides: An excellent source of fiber, vitamins B3 and C, and iron, and a good source of vitamin B6 and selenium.

Recipe courtesy of the CDC.
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