Tropical Chicken and Couscous Salad

Name: Tropical Chicken and Couscous Salad
Yield: 4
Ingredients: 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)

Israeli couscous with bright lemon zest adds heartiness to this sensational tropical 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

Ingredients

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)

Directions

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