Mango Chicken Salad with Couscous
A refreshing and nutritious salad combining tender chicken, fluffy Moroccan couscous, fresh mangoes, and mixed greens dressed in a tangy honey-mustard vinaigrette. Perfect for a light yet satisfying meal.
Ingredients
- •¼ cup Moroccan couscous
- •1½ tablespoons green bell pepper
- •1½ tablespoons red bell pepper
- •¼ cup red onion
- •½ cup lemon juice
- •4 tablespoons extra-virgin olive oil
- •1 tablespoon canola oil
- •4 pieces chicken breasts
- •⅓ cup lime juice
- •¼ cup Japanese rice vinegar
- •2 tablespoons whole-grain mustard
- •2 tablespoons honey
- •2 teaspoons reduced-sodium soy sauce
- •½ head romaine
- •½ head frisée
- •½ head hydro Bibb lettuce
- •1 cup arugula
- •½ whole mango
- •
Cooking Instructions
- 1.
In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.
5 min
- 2.
Refrigerate until couscous is tender, about 2 hours.
120 min
- 3.
In a large skillet over high heat, heat canola oil. Cook chicken until golden brown on the bottom, 3 to 4 minutes. Reduce heat to medium-low. Flip chicken and cook through, 6 to 8 minutes.
12 min
- 4.
Cool chicken; cut into 1/2-inch dice.
10 min
- 5.
In a blender set to medium, blend lime juice, vinegar, mustard, honey and soy sauce. Slowly add remaining 2 tablespoons olive oil. Season with salt.
5 min
- 6.
Break up lettuce heads and combine leaves with arugula in a bowl. Divide lettuce, couscous, chicken and mango among 4 plates. Dress salad with mustard vinaigrette.
10 min
