All the different textures make this meal vibrant and unique. —Zakarian
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.
Step 2
Refrigerate until couscous is tender, about 2 hours.
Step 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.
Step 4
Cool chicken; cut into 1/2-inch dice.
Step 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.
Step 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.
Nutrition Per Serving
Recipe notes
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