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# Healthy Recipes: "Chick-Chick" Salad
- URL: https://www.foodconsumer.org/healthy_recipes_1104100525/
- Published: 2010-04-11T17:24:00.000Z
- Updated: 2026-09-22T18:45:03.000Z
- Description: Curried couscous tosses with cooked chicken breast, garbanzo beans, red cabbage and celery in an orange juice and olive oil dressing. Four servings at 290 calories, 20 g protein and 6 g fiber; serve at once or chilled.
- Author: Food Consumer
- Tags: Cooking, Recipes & Dining, #vivvo-import

| **Recipe Summary:**                            |
| ---------------------------------------------- |
| Preparation Time: 15 minutes                   |
| Number of Servings: 4                          |
| Cups of Fruits and Vegetables Per Person: 0.50 |

  
**Ingredients:**

| 3/4 cup water                                                            |
| ------------------------------------------------------------------------ |
| 1/2 tsp curry powder                                                     |
| 2/3 cup couscous                                                         |
| 1 cup cubed cooked chicken breast (about 1/2 lb boneless, skinless)      |
| 1-1/2 cups cooked (1/2 cup dry) or 1 can (15 oz) garbanzo beans, drained |
| 1/2 cup chopped red cabbage                                              |
| 1/4 cup thinly sliced celery                                             |
| 1/4 cup plus 2 Tbsp fresh orange juice                                   |
| 1 tsp grated orange rind                                                 |
| 2 tsp olive oil                                                          |
| 1/4 tsp pepper                                                           |

  
**Directions:**

| In a medium saucepan, bring water, salt, and curry powder to a boil; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Add chicken, garbanzos, cabbage, onions, and celery. Combine orange rind, orange juice, olive oil, and pepper in a small bowl; stir with a wire whisk until blended. Add to couscous mixture; toss well. Serve immediately or chill. |
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| Nutrition Facts"Chick-Chick" SaladServing Size 1/4 salad Amount Per Serving **Calories** 290 Calories from Fat 45 % Daily Value (DV)\* Total Fat 5g **8**%  Saturated Fat 1g **5**%  Trans Fat 0g **0**% Cholesterol 30mg **10**% Sodium 45mg **2**% Total Carbohydrate 41g **14**%  Dietary Fiber 6g **24**%  Sugars 5g **Protein** 20g Vitamin A **4**% Vitamin C **35**% Calcium **6**% Iron **15**% **\* Percent Daily Values are based on a 2,000 calorie diet.** **Diabetic Exchange\*\*** Fruit: 0Vegetables: 0Meat: 2Milk: 0Fat: 1Carbs: 2Other: 0 \*\* Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included. **Source:**  California Dry Bean Advisory Board |
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