CHICKEN COUSCOUS AVOCADO SALAD

Image result for CHICKEN COUSCOUS AVOCADO SALAD

SERVES 4 TO 6

Couscous
Chicken

Olive Oil

Avocado
Lemon

You know those deli counters at grocery stores that have a bunch of salads for sale? I used to love those. While I was growing up, when my mom would be at work late, my dad would pick up a bunch of different salads for us to have for dinner. This simple salad was one that always stuck with me: pearl couscous with chicken and avocados, finished with a drizzle of lemon juice that adds a little zip. It’s so good and such an easy salad to make at home.



1 (4.7-ounce) box pearled or regular couscous mix with roasted garlic and olive oil
1 pound chicken tenders or breast, cubed
1 tablespoon extra-virgin olive oil
½ teaspoon salt
Pinch of freshly ground black pepper
1 avocado, peeled, pitted, and cubed
Juice of 1 lemon (see note)

1. Start by cooking the couscous mix according to the package instructions.
2. Meanwhile, in a medium skillet over high heat, heat the olive oil for 1 minute, then add the chicken cubes, salt, and pepper and cook, stirring occasionally, for 10 minutes, or until no more pink is visible and the chicken is cooked through.
3. When the couscous is done cooking, combine the couscous and chicken in a large bowl, add the avocado, drizzle with the lemon juice, stir, and then serve.

                                                         Image result for CHICKEN COUSCOUS AVOCADO SALAD


      NOTES

This salad is great served warm or cold (it’s great for lunches). I like it with a distinct lemon flavor; if you don’t like a bold lemon flavor, start by adding only ½ lemon’s worth of juice.

Commentaires

Articles les plus consultés