Chicken Salad with Olive Vinaigrette

We enjoyed this room temperature summer recipe. I had to go to Whole Foods for the Israeli couscous. My HEB has nearly everything, but this time I had an excuse to make an extra trip to Whole Foods-always fun!

You can substitute 2 cups cooked chicken or turkey breast for vacuum-packed chicken.

Yield 4 servings (serving size: 1 1/2 cups)

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
Preparation
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.

Nutritional Information
Calories: 348 (28% from fat)
Fat: 10.7g (sat 1.2g,mono 6.4g,poly 0.9g)
Protein: 25g
Carbohydrate: 34.9g
Fiber: 2.4g
Cholesterol: 18mg
Iron: 1.9mg
Sodium: 929mg
Calcium: 66mg
Jennifer Martinkus and Derrin Davis, Cooking Light, JULY 2003