Mint Julep Chicken Salad with Couscous and Garlic-Dijon Dressing

4 boneless, skinless chicken breast halves
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium cucumbers, peeled, seeded and chopped
1 cup fresh mint leaves, chopped fine
1 green pepper, cut into small chunks
4 green onions, tops included, chopped
1 package (10 oz.) couscous, prepared according to package directions
Dressing (recipe follows)
mint leaves

In large frying pan over medium high heat, place olive oil. Sprinkle chicken with salt and pepper; dredge in oil in frying pan to coat. Cook about 10 minutes or until fork can be inserted in chicken with ease.

Remove chicken from pan and cut into bite-size pieces; place in large bowl. Add cucumber, chopped mint, green pepper and onions.

Place prepared couscous in large bowl and fluff with fork. Add chicken mixture and stir gently. Pour Dressing over all and toss gently to mix well. Garnish with mint leaves.

Dressing:
In blender or processor, place:
1 large chopped garlic clove
1 chopped green onion
1 tablespoon rice vinegar
2 tablespoons freshly squeezed lime juice
2 teaspoons Dijon mustard
2 teaspoons sugar
Process until blended, slowly adding:
1/3 cup extra virgin olive oil.

Makes 6 servings
From: Pat Neaves; Kansas City, MO
Source: National Chicken Council