Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Couscous
1 1/2 c Boiling water
2 Boned and skinned chicken
Breast halves -- cut in 1"
Pieces
2 tb Fat-free mayonnaise --
Optional
1/2 c Bread crumbs, seasoned
1 ts Yellow curry base -- Taste
Thai
2 tb Canola oil -- for frying
1 1/2 c Romaine lettuce
1 c Iceberg lettuce
1/2 c Shredded red cabbage
1/4 tb Shredded carrots
1/4 c Sliced cucumber -- with
Peel
2 tb Green onion -- diced
6 oz Mandarin oranges -- drained
2 sl Bacon, fried -- crisp and
Crumbled
2 tb Chopped peanuts
1/4 c Croutons -- optional

In a medium to large size bowl, pour boiling water over the couscous
or bulgur; cover. Let stand 1 hour. Drain if needed.

Combine the crumbs with the curry mix. Coat chicken with crumbs
(optional: coat first with mayonnaise). Heat oil to medium-high and
fry the chicken pieces. Drain well. Cook, crisp, drain and crumble
the bacon. Tear or cut lettuce into bite-sized pieces (about 1-inch).
Prepare the other ingredients. Assemble; toss. Serve with your
favorite (low-fat) dressing.

PANTRY: Taste of Thai: Medium Yellow (turmeric) Curry Base.
Krusteaz's Ala, cracked wheat bulgur. Progresso Italian style bread
crumbs plus a pinch of crushed tarragon.

(McRecipe posted by Pat from California Jul 96) Recipe By
: Almost Baker's Square, California, 1996 - Revised

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