Mango Chicken Salad With Couscous Recipe

Name: Mango Chicken Salad With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (3 ounces 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 frisee; 1/2 head hydro Bibb lettuce; 1 cup arugula; 1/2 mango, thinly sliced

Servings: persons

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 (3 ounces 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 frisee
1/2 head hydro Bibb lettuce
1 cup arugula
1/2 mango, thinly sliced

1
In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.
2
Refrigerate until couscous is tender, about 2 hours.
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.
4
Cool chicken; cut into 1/2-inch dice.
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.
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.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Mango Chicken Salad With Couscous falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mango Chicken Salad With Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions