| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | St. Louis | St. louis p, Post1 | 4 | servings |
INGREDIENTS
| 1/2 | c | Prepared honey mustard salad |
| Dressing | ||
| 1 | tb | Lemon juice |
| 1/2 | ts | Ground cinnamon |
| 1 | ds | Hot pepper sauce |
| 2 | c | Diced cooked chicken |
| 2 | c | Cooked couscous |
| 1/2 | c | Diced red bell pepper |
| 1/4 | c | Thinly sliced green onions |
| 1/4 | c | Raisins |
| 1 | tb | Chopped fresh cilantro |
| Salt | ||
| Ground pepper | ||
| Bibb or Boston lettuce leaves | ||
| 2 | tb | Toasted sliced almonds; optional |
INSTRUCTIONS
In salad bowl, whisk together dressing, lemon juice, cinnamon and pepper sauce. Add chicken, couscous, red pepper, green onions, raisins, cilantro and salt and pepper to taste. Toss with dressing. Serve on a bed of lettuce; sprinkle with almonds. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 10-05-1998 Recipe from Perdue Farms Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”