Try chicken salad recipe for a satisfying, low-fat meal

If your enthusiasm for lettuce wilts easily, how about a healthy one-bowl meal that will shake you out of your salad daze?

A feature by Lauren Purcell in the July issue of Self magazine has recipes for easy, never-boring combinations with "filling lean protein to ratchet up the satisfaction factor, zippy extras for texture variety and high-flavor dressings to give your greens more oomph."

Chicken salad with couscous

1 cup regular or whole-wheat couscous, or quinoa

1/2 teaspoon ground cumin

1 1/2 tablespoons minced fresh parsley leaves

2 tablespoons chopped walnuts

8 ounces smoked boneless chicken breast, cut into 3/4-inch cubes

2 cups red seedless grapes, halved

2 cups green seedless grapes, halved

1/4 cup fresh pink grapefruit juice

1 tablespoon fresh lemon juice

1/4 cup fresh lime juice

1/2 cup packed fresh basil leaves, cut into thin strips

1/2 teaspoon curry powder

1 bunch arugula (about 2 cups packed), coarse stems discarded

Salt and pepper to taste

Cook couscous or quinoa according to package directions. Stir in cumin and parsley, and salt to taste. Let cool to room temperature.

To toast walnuts, heat a dry pan over medium heat. Add walnuts and shake or stir for 6 or 7 minutes, until lightly browned.

In a bowl, toss chicken, grapes, juices, basil and curry, and salt and pepper to taste. Arrange arugula on four plates and divide couscous among them. Top with chicken mixture and drizzle remaining liquid over salads. Sprinkle salads with walnuts.

Makes 4 servings.

Nutrition information per serving: 381 cal., 3.5 g fat (0.5 g saturated fat), 70.5 g carbo., 20.5 g pro., 5.5 g fiber.