Bombay Chicken Salad

By B1gJ4k3

Ingredients

• Salad
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1/8 teaspoon black pepper
• 1 pound boneless, skinless chickwn breasts, pounded to an even thickness
• 1 cup pearl couscous
• 1 mango, peeled, pitted and diced
• 1/2 cup golden raisins
• 3 scallions, trimmed and sliced
• 1/4 cup sliced almonds, toasted
• Dressing
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/8 teaspoon curry powder
• 1/8 teaspoon black pepper
• 3 tablespoons olive oil

Preparation

Step 1

In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat.

Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water.

Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces.

Dressing
In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream.

Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken. Drizzle with dressing and toss to coat. Refrigerate unless serving immediately.