Salade coucou

1  cup		chicken broth
1  cup		Couscous - Cooked
350  grams		Baked Chicken breast no skin
1  cup		Goya Chick Peas Garbanzos-Canned
1  cup		Red Bell Pepper - Fresh, Sliced
1  cup		Green Bell Pepper - Fresh, Sliced
1  teaspoon		Ground Turmeric
1  teaspoon		Powder Curry Spice Blend
1/4  cup		Green Onion - Chopped
1		Organic Granny Smith Apple
1/2  cup		Sunsweet Dried Cranberry
3/4  cup		Low Fat Plain Yogurt
1/4  cup		Hellmann's Light Mayonnaise
1  teaspoon		Grey Poupon Dijon Mustard
1  tablespoon		Lemon Juice - Fresh
2  tablespoons		Lime Juice - Fresh
2		Garlic Cloves - Fresh
1  tablespoon		Honey

Tip: Click on the ingredient links to learn the nutritional information for all the Salade coucou ingredients. The serving size for any ingredient in Salade coucou may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1)Cut chicken in tiny strips. Cut peppers in tiny strips. Slice green onions in small pieces. Cut apple in small cubes (keep the skin).

2)In a small bowl mash garlic and mix the rest of the vinaigrette ingredients (yogurt, mayo, mustard, lemon and lime juice and honey. Set aside and keep cool in a fridge.

2)Boil the chicken stock over medium high heat and pour couscous, turmeric and curry, wait a minute and remove from heat, set aside to cool completely (take average size couscous and in the cooling process for every 5 minutes or so, mix the couscous so it's not going to stick together).

3)Mix the salad ingredients in a bowl with the vinaigrette.