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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Layered Chicken Salad With Couscous

 
One serving costs about $3.6 One serving costs about $3.6

$3.60 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 dairy-free,dairy free salad
spoonacular Score:72%

Spoonacular Score: 72%

 

Need a dairy free main course? Layered Chicken Salad With Couscous could be a great recipe to try. One serving contains 432 calories, 42g of protein, and 15g of fat. For $3.6 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of avocado, parsley, cucumber, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the couscous you could follow this main course with the Couscous Mango Mousse as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. Try Layered Chicken Salad, Layered Chicken Salad, and Summer Layered Chicken Salad for similar recipes.

Ingredients

Servings:
1 slices
1 slices avocado
avocado
16 oz
16 oz cooked chicken breast
cooked chicken breast
0.67 cups
0.67 cups couscous
couscous
1
1  diced cucumber
diced cucumber
0.25 cups
0.25 cups fresh parsley
fresh parsley
5
5  green onions
green onions
1 cup
1 cup low sodium chicken broth
low sodium chicken broth
2 Tbsps
2 Tbsps mayonnaise
mayonnaise
some
some salt and pepper
salt and pepper
1 medium
1 medium diced tomato
diced tomato
1 slices avocado
1 slices
avocado
16 oz cooked chicken breast
16 oz
cooked chicken breast
0.67 cups couscous
0.67 cups
couscous
1  diced cucumber
1
diced cucumber
0.25 cups fresh parsley
0.25 cups
fresh parsley
5  green onions
5
green onions
1 cup low sodium chicken broth
1 cup
low sodium chicken broth
2 Tbsps mayonnaise
2 Tbsps
mayonnaise
some salt and pepper
some
salt and pepper
1 medium diced tomato
1 medium
diced tomato

Equipment

sauce pan
sauce pan
bowl
bowl
sauce pan
sauce pan
bowl
bowl


Instructions

  1. Directions:
  2. In 1-quart saucepan, heat broth to boiling over high heat. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Uncover; fluff couscous with fork. Cool slightly.
  3. Remove both ends from an empty food can (about 3 inches in diameter and 3 inches tall) to make a hollow cylinder. Wash and dry can thoroughly.
  4. In bowl, combine couscous, tomato, and parsley; set aside.
  5. In another bowl, mix chicken, onions, cucumber, mayonnaise, and seasoning. Place can on plate; spoon in one-fourth of couscous mixture. Gently press with back of spoon.
  6. Top couscous with one-fourth of chicken salad mixture, pressing with spoon, slowly lift off can. Repeat with remaining 3 salads. Serve with fresh fruit.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.62
Ingredient
1 slice avocado
16 ounces cooked chicken breast
⅔ cups couscous
1 diced cucumber
¼ cups fresh parsley
5 green onions
1 cup low sodium chicken broth
2 tablespoons mayonnaise
1 medium diced tomato
Price
$1.09
$9.46
$0.91
$0.72
$0.59
$0.40
$0.72
$0.14
$0.46
$14.49

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • You can use yogurt instead of mayonnaise to salads more protein rich and less heavy.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

  • Chicken breasts can be expensive, so you might consider buying a whole chicken and using all the parts for meals throughout the week.

  • get more price tips

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Buying chicken breasts in bulk can save you money, but we prefer to suggest cutting back on meat consumption by experimenting with some easy vegetarian meals, and then splurging on higher-quality meat where the animals have been raised ethically and the meat does not contain antibiotics, growth hormones, etc.

Disclaimer

Nutritional Information

Quickview
431 Calories
41g Protein
15g Total Fat
30g Carbs
31% Health Score
Limit These
Calories
431
22%

Fat
15g
24%

  Saturated Fat
2g
18%

Carbohydrates
30g
10%

  Sugar
2g
3%

Cholesterol
99mg
33%

Sodium
352mg
15%

Get Enough Of These
Protein
41g
84%

Vitamin K
119µg
114%

Vitamin B3
18mg
92%

Selenium
31µg
45%

Vitamin B6
0.89mg
44%

Phosphorus
376mg
38%

Potassium
804mg
23%

Vitamin B5
2mg
22%

Vitamin C
18mg
22%

Fiber
5g
21%

Manganese
0.42mg
21%

Magnesium
74mg
19%

Folate
70µg
18%

Vitamin A
857IU
17%

Copper
0.32mg
16%

Vitamin B2
0.26mg
15%

Iron
2mg
14%

Vitamin B1
0.2mg
13%

Zinc
1mg
13%

Vitamin E
1mg
11%

Vitamin B12
0.45µg
8%

Calcium
60mg
6%

covered percent of daily need

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