Category: Salads

3/4 cup Couscous

1 1/2 cup Boiling water

2 Boned and skinned chicken

Breast halves -- cut in 1"

Pieces

2 tbsp Fat-free mayonnaise --

Optional

1/2 cup Bread crumbs, seasoned

1 tsp Yellow curry base -- Taste

Thai

2 tbsp Canola oil -- for frying

1 1/2 cup Romaine lettuce

1 cup Iceberg lettuce

1/2 cup Shredded red cabbage

1/4 tbsp Shredded carrots

1/4 cup Sliced cucumber -- with

Peel

2 tbsp Green onion -- diced

6 oz Mandarin oranges -- drained

2 slice Bacon, fried -- crisp and

Crumbled

2 tbsp Chopped peanuts

1/4 cup Croutons -- optional

In a medium to large size bowl, pour boiling water over the couscous or bulgur; cover. Let stand 1 hour. Drain if needed.



Combine the crumbs with the curry mix. Coat chicken with crumbs (optional: coat first with mayonnaise). Heat oil to medium-high and fry the chicken pieces. Drain well. Cook, crisp, drain and crumble the bacon. Tear or cut lettuce into bite-sized pieces (about 1-inch). Prepare the other ingredients. Assemble; toss. Serve with your favorite (low-fat) dressing.



PANTRY: Taste of Thai: Medium Yellow (turmeric) Curry Base. Krusteaz's Ala, cracked wheat bulgur. Progresso Italian style bread crumbs plus a pinch of crushed tarragon.



(McRecipe posted by Pat from California Jul 96)



Posted to MC-Recipe Digest V1 #148



Date: Fri, 12 Jul 1996 10:11:02 -0700 (PDT)



From: PatH <phannema@wizard.ucr.edu>



Recipe By : Almost Baker's Square, California, 1996 - Revised