Thai Ginger, Chicken & Shrimp Couscous Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 c Couscous (dry)1 bag Essential Japanese Style Stir Fry Vegetables - Frozen (broccoli, carrots, sugar snap peas, onions, c, 5 serving1/2 lb Tyson boneless, skinless chicken breast, 10.72 oz1 can Del Monte Mandarin Oranges (no sugar added - splenda), 3.5 serving1 c Essential Low Sodium Chicken Broth1 c Swanson Thai Ginger Flavor Infused Broth1/2 lb Shrimp, raw Minced garlicMinced gingerMrs. Dash (to taste)Crushed red pepper (optional)
Combine chicken and thai broths, set aside
In a baking pan place chicken strips, season with pepper and Ms. Dash
Pour frozen veggies over chicken. Season with pepper, crushed red pepper and minced ginger
Pour 3/4 c of broth mixture over veggies and chicken. Cover and bake for 15 minutes (tenderloins do not take long to reach 170 degrees). Uncover, shred chicken with 2 forks and add shrimp. Cook for an additional 7 - 10 minutes.
In a pot add remaining broth mixture and minced garlic to a boil. Add couscous. Stir and remove from heat. Allow to stand for 5 minutes.
Pour cooked couscous over veggie mixture and combine.
Serving Size: Makes 6 servings
In a baking pan place chicken strips, season with pepper and Ms. Dash
Pour frozen veggies over chicken. Season with pepper, crushed red pepper and minced ginger
Pour 3/4 c of broth mixture over veggies and chicken. Cover and bake for 15 minutes (tenderloins do not take long to reach 170 degrees). Uncover, shred chicken with 2 forks and add shrimp. Cook for an additional 7 - 10 minutes.
In a pot add remaining broth mixture and minced garlic to a boil. Add couscous. Stir and remove from heat. Allow to stand for 5 minutes.
Pour cooked couscous over veggie mixture and combine.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 261.5
- Total Fat: 2.9 g
- Cholesterol: 86.5 mg
- Sodium: 331.3 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 2.4 g
- Protein: 24.1 g
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