Thai Ginger, Chicken & Shrimp Couscous Salad

Thai Ginger, Chicken & Shrimp Couscous Salad
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Thai Ginger, Chicken & Shrimp Couscous Salad calories by ingredient


Introduction

Modified from a recipe from a friend.

I tend to cook by site and smell...so apply ingredients to your liking. Modified from a recipe from a friend.

I tend to cook by site and smell...so apply ingredients to your liking.
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 serving
    1/2 lb Tyson boneless, skinless chicken breast, 10.72 oz
    1 can Del Monte Mandarin Oranges (no sugar added - splenda), 3.5 serving
    1 c Essential Low Sodium Chicken Broth
    1 c Swanson Thai Ginger Flavor Infused Broth
    1/2 lb Shrimp, raw
    Minced garlic
    Minced ginger
    Mrs. Dash (to taste)
    Crushed red pepper (optional)

Directions

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.