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Chicken and Arugula Couscous Salad from @tidal_tastes
Ansley Wall
@tidal_tastes
00:15
Prep
00:25
Cook
00:40
Total Time
Ingredients & Directions
Directions
Chicken and Arugula Couscous Salad
2.5 cups
Uncooked pearled (Israeli) couscous
1.5 - 2 lbs.
Springer Mountain Farms Boneless Skinless Chicken Thighs or Breasts
8 oz
Feta cheese, crumbled
1/4 cup
Red onion, peeled and sliced very thin
1 cup
Slivered almonds
2 cups
Arugula
- Preheat oven to 425°F.
- Place the chicken on a parchment lined baking sheet and season both sides with salt and pepper.
- On a second baking sheet, place the chopped zucchini, drizzle with about 2 tablespoons of olive oil, 1/2 teaspoon salt, pepper, and garlic powder, and toss to coat.
- Bake both the zucchini and chicken in preheated oven for about 25 minutes, making sure the chicken reaches an internal temperature of 165°F.
- While chicken and zucchini are in the oven, cook the pearled couscous according to package directions.
- To assemble the salad, place couscous in bowl, top with chicken, zucchini, arugula, crumbled feta, almond slivers and red onion slices, toss with dressing and serve!
Salad Dressing
1/3 cup
Olive oil
1/3 cup
Lemon juice
1/4 cup
Whole grain Dijon mustard
2 tablespoons
Honey
1/2 teaspoon
Salt
1/2 teaspoon
Pepper
1/2 teaspoon
Garlic powder
- Combine all ingredients in a bowl and whisk to combine.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Chicken and Arugula Couscous Salad from @tidal_tastes
Ansley Wall
@tidal_tastes
00:15
Prep
00:25
Cook
00:40 Total Time
Ingredients
Directions
Chicken and Arugula Couscous Salad
2.5 cups
Uncooked pearled (Israeli) couscous
1.5 - 2 lbs.
Springer Mountain Farms Boneless Skinless Chicken Thighs or Breasts
8 oz
Feta cheese, crumbled
1/4 cup
Red onion, peeled and sliced very thin
1 cup
Slivered almonds
2 cups
Arugula
- Preheat oven to 425°F.
- Place the chicken on a parchment lined baking sheet and season both sides with salt and pepper.
- On a second baking sheet, place the chopped zucchini, drizzle with about 2 tablespoons of olive oil, 1/2 teaspoon salt, pepper, and garlic powder, and toss to coat.
- Bake both the zucchini and chicken in preheated oven for about 25 minutes, making sure the chicken reaches an internal temperature of 165°F.
- While chicken and zucchini are in the oven, cook the pearled couscous according to package directions.
- To assemble the salad, place couscous in bowl, top with chicken, zucchini, arugula, crumbled feta, almond slivers and red onion slices, toss with dressing and serve!
Salad Dressing
1/3 cup
Olive oil
1/3 cup
Lemon juice
1/4 cup
Whole grain Dijon mustard
2 tablespoons
Honey
1/2 teaspoon
Salt
1/2 teaspoon
Pepper
1/2 teaspoon
Garlic powder
- Combine all ingredients in a bowl and whisk to combine.
