Chicken Salad With Olive Vinaigrette

Ingredients

• 1 cup uncooked israeli couscous
• 1/4 cup chopped pitted kalamata olive
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped caper
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 garlic clove, minced
• 2 (7 ounce) packages 98% fat-free white chicken meat packed in water

Directions

1. 1

   Cook couscous according to package directions, omitting salt and fat. Drain and rinse with cold water.

2. 2

   Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk.

3. 3

   Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving.