Appetizers / Soups / Salads

Thai Ginger, Chicken and Shrimp Couscous Salad is for Dinner.

Thai Ginger, Chicken and Shrimp Couscous Salad takes 5 minutes to prepare.

Thai Ginger, Chicken and Shrimp Couscous Salad takes 30 minutes to cook.

Thai Ginger, Chicken and Shrimp Couscous Salad makes 6 servings.

The ingredients for Thai Ginger, Chicken and Shrimp Couscous Salad are:

1 c Couscous (dry)
1 bag Essential Japanese Style Stir Fry Vegetables - Frozen (broccoli, carrots, sugar snap peas, onions, c, 5 serving
1/2 lb Tyson boneless, skinless chicken breast, 10.72 oz
1 can Del Monte Mandarin Oranges (no sugar added - splenda), 3.5 serving
1 c Essential Low Sodium Chicken Broth
1 c Swanson Thai Ginger Flavor Infused Broth
1/2 lb Shrimp, raw
Minced garlic
Minced ginger
Mrs. Dash (to taste)
Crushed red pepper (optional)

Here is how you make Thai Ginger, Chicken and Shrimp Couscous Salad:

Combine chicken and thai broths, set asideIn a baking pan place chicken strips, season with pepper and Ms. DashPour frozen veggies over chicken. Season with pepper, crushed red pepper and minced gingerPour 3/4 c of broth mixture over veggies and chicken. Cover and bake for 15 minutes (tenderloins do not take long to reach 170 degrees). Uncover, shred chicken with 2 forks and add shrimp. Cook for an additional 7 - 10 minutes.In a pot add remaining broth mixture and minced garlic to a boil. Add couscous. Stir and remove from heat. Allow to stand for 5 minutes.Pour cooked couscous over veggie mixture and combine.

The nutritional information for Thai Ginger, Chicken and Shrimp Couscous Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 261.5

• Total Fat: 2.9 g
• Cholesterol: 86.5 mg
• Sodium: 331.3 mg
• Total Carbs: 35.0 g
• Dietary Fiber: 2.4 g
• Protein: 24.1 g