I'm purging all my recipe clippings ...Chicken, Endive & Blueberry Salad with toasted pecans

[marsha-tbay]

both recipes from Cooking Light, Quick & Easy

Chicken, Endive and Blueberry Salad with Toasted Pecans (or raspberries)

4 c sliced Belgian endive (about 2 large heads)

1-1/2 c chopped skinless, boneless rotisserie chicken breasts

1 c fresh blueberries

1 c bagged prewashed gourmet salad greens

2-1/2 tbsp cider vinegar

2-1/2 tbsp honey

3/4 tsp salt

1/4 tsp black pepper

1/2 c (2 oz) crumbled goat cheese

2 tbsp chopped pecans, toasted

Combine first 4 ingreds. in a large bowl. Combine vinegar, honey, salt and pepper, stir with a whisk.

Add dressing to endive mixture, toss gently.

Sprinkle with cheese and pecans. Serves 4, ea. about 1-1/2 c.

 

[marsha-tbay]

.....Couscous with Artichokes, Feta and Sun-dried Tomatoes

Couscous with Artichokes, Feta and Sun-dried tomatoes

2-1/3 c water, divided
1/2 c sun-dried tomatoes
1 14oz can veg broth
1-3/4 c uncooked Israeli couscous
3 c chopped skinless boneles rotisserie chicken breast
1 c chopped fresh flat-leaf parsley
1/2 c (2 oz) crumbled feta cheese
1/4 tsp black pepper
2 6oz jars marinated artichoke hearts, undrained

Combine 2 c. water and tomatoes in a microwave-safe bowl. Microwave at high, 3 minutes or until water boils; cover and let stand 10 minutes or until soft. Drain and chop, set aside.

While tomatoes stand, place 1/3 c water and broth in a large saucepan, bring to a boil. Stir in couscous. Cover, reduce heat and simmer 8 minutes or until tender. Remove from heat, stir in tomatoes, chicken and remaining ingredients.

Yield: 6 c (serv. size about 1 c)