Mango Chicken Salad with Couscous

Ingredients for Mango Chicken Salad with Couscous

• 40g Moroccan couscous

• 1 1/2 tablespoons finely chopped green pepper

• 1 1/2 tablespoons finely chopped red pepper

• 60ml finely chopped red onion

• 120ml fresh lemon juice

• 60ml extra-virgin olive oil, divided

• 1 tablespoon canola oil

• 4 boneless, skinless chicken breasts (90g each)

• 80ml fresh lime juice

• 60ml Japanese rice vinegar

• 2 tablespoons whole-grain mustard

• 2 tablespoons honey

• 2 teaspoons reduced-sodium soy sauce

• 1/2 head cos

• 1/2 head frisée

• 1/2 head hydro Bibb lettuce

• 1 cup rocket

• 1/2 mango, thinly sliced

In a bowl, combine couscous, peppers, onion, lemon juice, 2 tablespoons olive oil and 80ml water. Season with salt.

Refrigerate until couscous is tender, about 2 hours.

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.

Cool chicken; cut into 1/2-inch dice.

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.

Break up lettuce heads and combine leaves with rocket in a bowl. Divide lettuce, couscous, chicken and mango among 4 plates. Dress salad with mustard vinaigrette.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.