Snack recipe · from the recipe book
Curried Chicken Couscous Cabbage Salad
Tender curry-spiced chicken and fluffy couscous tossed with crisp cabbage, broccoli and sweet mango in a cool, tangy yogurt-lime dressing with crunchy peanuts.

- Skillet
- 35 min · 30 min hands-on
- Serves 4
- 46–60 g carbs
- Protein 30 g+
- Fiber 6 g+
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 12 oz340 gChicken breast, boneless skinlesscut into bite-size pieces
- ⅔ cup120 gCouscous, dry
- ¾ cup180 gWater
- 4¼ cups shredded300 gGreen cabbagethinly shredded
- 1⅔ cups florets150 gBroccolicut into small florets
- 1½ medium100 gCarrotsgrated
- ½ whole150 gMangodiced
- 2 medium30 gGreen onionsthinly sliced
- ⅔ cup chopped10 gFresh cilantrochopped
- ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped
- 7 oz200 gPlain Greek yogurt, nonfat
- 1 lime, juiced40 gLime juice
- 2⅛ tsp15 gHoney
- 1½ tbsp8 gCurry powder
- 1 tbsp15 gCanola oil
- ¾ tsp4 gSalt
Steps
- Bring the water to a boil in a small pot, stir in the couscous, cover, take off the heat and let stand 5 minutes; fluff with a fork and spread on a plate to cool.
- While the couscous stands, toss the chicken with half the curry powder and half the salt.
- Heat the canola oil in a large skillet over medium-high heat and cook the chicken, stirring now and then, 6 to 8 minutes until browned and it reaches 165°F (74°C) inside. Move to a plate to cool slightly.
- Add the broccoli and a splash of water to the same skillet, cover and steam 2 minutes until bright green and crisp-tender; let cool.
- Make the dressing: whisk the Greek yogurt, lime juice, honey, the remaining half of the curry powder and the remaining half of the salt in a small bowl.
- In a large bowl combine the cabbage, carrot, cooled couscous, broccoli and chicken. Add the dressing and toss to coat.
- Top with the mango, green onion, cilantro and peanuts and serve.
Contains: Milk, Peanuts, Gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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