COUSCOUS SALAD WITH HONEY-MUSTARD CHICKEN

Couscous Salad with Honey-Mustard Chicken image

A light, lemony dressing perfectly coats tiny pearls of couscous and flavorful baked chicken in this Middle Eastern-inspired salad.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h

Yield 4

Number Of Ingredients 15

Ingredients

3/4 cup uncooked couscous
Water
1 cup seedless red grapes, cut in half
1/4 cup sliced green onions
1/4 cup slivered almonds, toasted
2 tablespoons olive oil
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons honey
3 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves

Steps:

Cook couscous in water as directed on package. Cool uncovered for 20 minutes.
In large bowl, combine all remaining salad ingredients. Add cooked couscous; toss gently to mix.
In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.
Heat oven to 425°F. Line shallow baking pan with foil; spray foil with nonstick cooking spray. In small bowl, combine honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; blend well. Place chicken breast halves in sprayed foil-lined pan. Spread chicken with half of honey-mustard mixture.
Bake at 425°F. for 20 to 25 minutes or until chicken is fork-tender and juices run clear.
To serve, arrange salad on individual serving plates. Cut chicken crosswise into slices; arrange on top of salads. Drizzle remaining honey-mustard mixture over chicken.

Nutrition Facts : Calories 465, Carbohydrate 49 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 1090 mg, Sugar 21 g