Tropical Chicken-Couscous Salads

Tropical Chicken-Couscous Salads combine juicy seared chicken, Israeli couscous, citrus fruits, mango, jicama, toasted coconut, and microgreens, all drizzled with a bright orange vinaigrette.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Tropical Chicken-Couscous Salad

12 ounces boneless, skinless chicken breast halves

½ teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon olive oil

1 teaspoon finely chopped Italian parsley

1 cup cooked Israeli couscous

2 teaspoons lemon zest

1 cup lightly packed Belgian endive leaves

½ small head radicchio, separated into leaves

½ small head Bibb lettuce, separated into leaves

1 medium mango, pitted, peeled and sliced

4 blood oranges, peeled and sliced

2 Cara Cara oranges, peeled and sliced

1 navel orange, peeled and sliced

½ cup julienne-cut peeled jicama

¼ cup coconut flakes, lightly toasted

¼ cup microgreens

1 recipe Orange Vinaigrette

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Orange Vinaigrette

2 teaspoons orange zest

¼ cup fresh orange juice

1 teaspoon honey

1 clove minced garlic

¼ teaspoon fine sea salt

pinch ground black pepper

¼ cup extra-virgin olive oil

Directions

Orange Vinaigrette

In a small bowl, whisk together orange zest, fresh orange juice, honey, minced garlic, fine sea salt and ground black pepper.
Slowly whisk in extra-virgin olive oil.

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Tropical Chicken-Couscous Salad

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 chicken reaches 165°F, turning once. Transfer chicken to a cutting board; sprinkle with Italian parsley and cool slightly. Slice chicken across the grain.
In a small bowl, toss together couscous and 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.