Chicken Salad with Olive Vinaigrette

Chicken Salad with Olive Vinaigrette
Photo by Photography: Karry Hosford


  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons extravirgin olive oil
  • 1 cup uncooked Israeli couscous
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • 1 garlic clove, minced
  • + 3 more ingredients
    • 1 tablespoon chopped capers
    • ¼ cup chopped pitted kalamata olives
    • 2 (7-ounce) packages 98% fat-free chicken breast in water

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

View full recipe at My Recipes


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