Mango chicken salad with couscous
Delicious mango chicken salad with fluffy couscous. A fusion of sweet and savory flavors that will tantalize your taste buds. Perfect for a light and refreshing meal.
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 (90g 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
- 19 g fat
- 3 g saturated fat
- 30 g carbohydrate
- 3 g fiber
- 24 g protein
Instructions:
- Mix together couscous, bell peppers, onion, lemon juice, 2 tablespoons of olive oil, and 1/3 cup of water in a bowl. Add salt to taste.
- Chill in the refrigerator until the couscous softens, typically around 2 hours.
- Heat canola oil in a large skillet over high heat. Sear the chicken until it forms a golden crust on one side for about 3 to 4 minutes. Lower the heat to medium-low. Turn the chicken over and cook until it's thoroughly done, which takes about 6 to 8 minutes.
- Let the chicken cool down; then dice it into 1/2-inch pieces.
- In a blender at medium speed, mix lime juice, vinegar, mustard, honey, and soy sauce. Gradually incorporate the remaining 2 tablespoons of olive oil. Season with salt to your preference.
- Separate the lettuce heads and mix the leaves with arugula in a bowl. Distribute the lettuce, couscous, chicken, and mango evenly among 4 plates. Drizzle the mustard vinaigrette over the salad.
Summary:
- Calories: 1580 kcal
- Fat: 81 g
- Protein: 93 g
- Carbs: 130 g
- Potassium: 3092 mg
- Magnesium: 247 mg