Best Mango Chicken Salad With Couscous Recipes

Mango Couscous Salad image

Provided by Krista

Time 15m

Number Of Ingredients 11

Steps:

Pour water into a medium saucepan. Bring to a boil.
Once water is boiling, remove from heat. Stir in the pear couscous, cover and let side for 10 minutes.
Once 10 minutes is up, fluff the couscous with a fork.
In a small bowl, add olive oil, red wine vinegar, ground cumin, garlic powder, honey, salt, and pepper. Stir until combined.
Add the couscous to a bowl with mango, cilantro, red onion, and vinaigrette.
Gently toss with a wooden spoon to incorporate all the ingredients. Serve.

Nutrition Facts : ServingSize 1/2 cup, Calories 141 calories, Sugar 7 g, Sodium 246 mg, Fat 4 g, Carbohydrate 22 g, Fiber 1 g, Protein 2 g

Mango Chicken Salad with Couscous image

Provided by Geoffrey Zakarian

Yield Makes 4 servings

Number Of Ingredients 18

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 frisée
1/2 head hydro Bibb lettuce
1 cup arugula
1/2 mango, thinly sliced

Steps:

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