A creative play on the Thanksgiving classic, freshly made couscous is combined with hearth roasted chicken, Ocean Spray® Dried Cranberries, tart diced apples, savory crimini mushrooms and fresh herb salad mix. Tossed in a tart and savory Dijon mustard, sage and cranberry-infused vinaigrette.

Ingredients:

3 ½ cups tri-color Israeli couscous, cooked

1 1/3 cups roasted chicken, shredded

4 cups mixed salad greens

½ cup Ocean Spray® Dried Cranberries

1 1/3 cup cremini mushrooms, sautéed

1 1/3 cup green apples, small diced

1 tablespoon rosemary, minced

1 tablespoon thyme, minced

1 tablespoon parsley, minced

1 cup dijon-cranberry-sage vinaigrette

Directions:

In a large bowl, combine all ingredients except the salad greens and vinaigrette. Stir until well incorporated. Fold in the salad greens and drizzle with the vinaigrette. Season with salt and pepper.

Yield:

Makes 4 servings