Mango Chicken Salad with Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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All the different textures make this meal vibrant and unique. Zakarian Ingredients:
1/4 cup moroccan couscous |
1 1/2 tablespoons finely chopped green bell pepper |
1 1/2 tablespoons finely chopped red bell pepper |
1/4 cup finely chopped red onion |
1/2 cup fresh lemon juice |
4 tablespoons extra-virgin olive oil, divided |
1 tablespoon canola oil |
4 boneless, skinless chicken breasts (3 ounces each) |
1/3 cup fresh lime juice |
1/4 cup japanese rice vinegar |
2 tablespoons whole-grain mustard |
2 tablespoons honey |
2 teaspoons reduced-sodium soy sauce |
1/2 head romaine |
1/2 head frisée |
1/2 head hydro bibb lettuce |
1 cup arugula |
1/2 mango, thinly sliced |
Directions:
1. In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.
2. Refrigerate until couscous is tender, about 2 hours.
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.
4. Cool chicken; cut into 1/2-inch dice.
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.
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.
7. Per serving: 387 calories, 19 g fat, 3 g saturated fat, 30 g carbohydrate, 3 g fiber, 24 g protein Nutritional analysis provided by Self
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