Monday, May 28, 2012

Mango Chicken Salad with Spiced Pecans and Couscous

Original Recipe

Prep Time  10 minutes
Serves 4


I absolutely love the Mango Chicken Salad at Coastal Flats.  I decided to try to re-create the recipe and I was quite happy with the result!

Ingredients:

2 bags mixed salad greens
2 skinless, boneless chicken breasts, cooked and diced*
2 cups fresh mango, diced**
1 cup red grapes, halved
1 box Herbed Chicken couscous (I like the Near East brand)
2 cups spiced or honey roasted pecans
1 cup feta cheese
Blush Wine Vinaigrette (I used Open Nature brand)

* Perdue Shortcuts are easy alternative

* * Fresh mangoes are almost impossible to cut.  Save yourself the hassle and purchase the pre-cut mango in the produce section.

Directions:
Cook couscous according to package directions.

Place salad greens, mango, grapes, pecans and feta cheese in large bowl.  Toss to mix.

Place salad in individual salad bowls.  Top with vinaigrette.  Place a serving of couscous on top of salad. 

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