Cuties

Lively curry-spiked vinaigrette highlights the vibrant flavor of fresh mandarin. This stunning entrée salad comes together in just minutes when you start with super-fast couscous and ready-to-serve chicken. Frozen grilled chicken strips get this on the table in just minutes; substitute 2 cups shredded rotisserie chicken, if desired.

Serves 4

• 1 10-oz package plain couscous
• 3 fresh mandarins, peeled and separated into segments
• ½ cup dried cranberries
• ¼ cup pistachios, coarsely chopped
• 1 bunch green onions, sliced, including some green top (about ½ cup total), divided
• 12 ounces frozen grilled chicken strips, heated according to package directions
• Curry Vinaigrette (recipe below)

Prepare couscous according to package directions, remove to large bowl. Stir mandarin segments, cranberries, nuts and half green onion into couscous; add half of vinaigrette and toss well. Arrange on large serving platter; top with chicken. Drizzle evenly with remaining vinaigrette and garnish with remaining green onion. Serve immediately.

Curry Vinaigrette: In small bowl whisk together ¼ cup mandarin juice OR white wine vinegar, 1 teaspoon curry powder, ¼ teaspoon ground cinnamon, ½ teaspoon salt, 1/8 teaspoon cayenne, 1 teaspoon honey and 1/3 cup canola or other vegetable oil.