Tropical Chicken and Couscous Salad

Tender slices of herbed chicken and sweet, tangy citrus blend with microgreens, jicama and coconut flakes for a rich, flavorful experience. Israeli couscous with bright lemon zest adds heartiness to this sensational tropical salad.

Makes 4 servings


  • 12 oz boneless, skinless chicken breast halves
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 tbsp olive oil
  • 1 tsp finely chopped Italian parsley
  • 1 cup cooked Israeli couscous
  • 2 tsp lemon zest
  • 1 cup Belgian endive leaves
  • ½ small head radicchio, separated into leaves
  • ½ small head Bibb lettuce, separated into leaves
  • 1 medium mango, pitted, peeled and cut into ½-inch strips
  • 4 blood oranges, peeled and sliced
  • 2 Cara Cara oranges, peeled and sliced
  • navel orange, peeled and sliced
  • ½ cup julienne-cut peeled jicama
  • ¼ cup coconut flakes, lightly toasted
  • ¼ cup microgreens
  • 4 lemon slices, if desired
  • 1 recipe Orange Vinaigrette (see below)


Pat chicken dry with paper towels. Lightly pound chicken to an even thickness; sprinkle with salt and pepper. In a medium skillet heat olive oil over medium heat. Add chicken. Cook for 12 to 15 minutes or until 165°F, turning once. Transfer chicken to a cutting board; sprinkle with Italian parsley and cool slightly. Cut chicken into strips.

In a small bowl combine couscous and 2 teaspoons lemon zest; set aside.

For salads, divide couscous, endive, radicchio and Bibb lettuce among four serving plates. Arrange chicken, mango, oranges, jicama, coconut, and microgreens on top. If desired, add a lemon slice to each salad. Serve with Orange Vinaigrette (see below).

Associated Recipes

We want to keep in touch.

Don’t miss out on the latest Life:Beautiful updates, promotions and news.