Bombay Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 414.6
- Total Fat: 7.9 g
- Cholesterol: 65.7 mg
- Sodium: 814.9 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 4.7 g
- Protein: 30.9 g
View full nutritional breakdown of Bombay Salad calories by ingredient
Introduction
Curry, apricot jam and tangy lime juice are combined to make the dressing and grilled chicken glaze for this flavorful fruit and couscous salad Curry, apricot jam and tangy lime juice are combined to make the dressing and grilled chicken glaze for this flavorful fruit and couscous saladNumber of Servings: 4
Ingredients
1 package (5.8 ounces) NEAR EAST Roasted Garlic and Olive Oil Couscous mix
1/3 cup apricot jam
1/4 cup freshly squeezed lime juice
2 teaspoons curry powder
1 pound boneless, skinless chicken breast halves (3 to 4)
Salt and pepper to taste
3 to 4 cups cut–up fruit (grapes, peaches, pineapple, and/or papaya)
1/3 cup slivered almonds, toasted
Directions
Prepare couscous according to package directions using olive oil. Fluff with fork; cool in a large bowl.
In a small bowl, combine apricot jam, lime juice and curry powder; stir well. Set aside 3 tablespoons sauce for coating chicken.
Season chicken with salt and pepper. Coat with 2 tablespoons sauce. Grill over medium–hot coals 10 to 14 minutes or until chicken is no longer pink inside. Halfway through, turn and coat with remaining 1 tablespoon sauce. Discard any remaining sauce used for chicken.
Lightly toss couscous with 2 cups fruit, remaining sauce and all but 1 tablespoon almonds; spoon onto platter.
Slice chicken crosswise and arrange with remaining fruit around couscous. Sprinkle with remaining 1 tablespoon almonds. Garnish with lime slices and mint sprigs, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user KALOLA555.
In a small bowl, combine apricot jam, lime juice and curry powder; stir well. Set aside 3 tablespoons sauce for coating chicken.
Season chicken with salt and pepper. Coat with 2 tablespoons sauce. Grill over medium–hot coals 10 to 14 minutes or until chicken is no longer pink inside. Halfway through, turn and coat with remaining 1 tablespoon sauce. Discard any remaining sauce used for chicken.
Lightly toss couscous with 2 cups fruit, remaining sauce and all but 1 tablespoon almonds; spoon onto platter.
Slice chicken crosswise and arrange with remaining fruit around couscous. Sprinkle with remaining 1 tablespoon almonds. Garnish with lime slices and mint sprigs, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user KALOLA555.