Chicken Curry Couscous Salad

Salad:
4 boneless, skinless chicken breast halves
1 cup whole wheat couscous cooked according to package directions, omit salt
6 oz. snow peas, blanched and cut julienne
2 med. carrots, cut julienne
6 green onions, cut diagonally
1 large red bell pepper, cut julienne
2 stalks celery, cut diagonally in small pieces
1/3 cup fresh basil or cilantro, chopped
Low-sodium chicken broth, optional for poaching chicken breasts
Dressing:
1 tablespoon minced ginger
1 lg. garlic clove, chopped
1/4 cup lime juice
3 tablespoon rice wine vinegar (red or white wine vinegar will also work)
2 tsp. honey
1 tablespoon curry powder, adjust to taste
1/2 teaspoon salt (omit for lower salt diets)
1/3 cup olive oil

  This recipe is a great example of how citrus and vinegar can add zing to a recipe, compensating for the absence of excessive fat and salt. 
  Cook the couscous according to package directions, leaving out the oil and salt if you require an even lighter version.    Prepare the chicken breasts by poaching them in low-sodium chicken broth or by sauteing them in a small amount of cooking oil.  If you love curry, you can sprinkle a little extra on them after they are cooked for added flavor.  
  Blanch the snow peas in boiling water for 1 minute, drain, then slice into bite size pieces julienne style.  Saute the bell peppers if you prefer them soft (some of us prefer them raw and crunchy!).  Cut up the remaining vegetables into bite size pieces on the diagonal and stir into to the couscous. Add a small amount of chicken broth if the couscous seems too dry.
  Whisk the dressing ingredients together in a salad shaker or small bowl.  Gradually pour the dressing onto the chicken and couscous mixture, adding less than the full amount if you want less "zing".  Mix thoroughly and refrigerate about 4 hours before serving.  For a nice presentation, serve in a bowl line with Romaine leaves or plate it individually on one large piece of Romaine per person.  This salad is great served with Tomato Basil Soup, wheat rolls and fresh fruit.
  Contributed by Amy T., who feeds her own hungry cardiologist on a daily basis.