• 12 ounces boneless chicken (2-3)
  • 3 T olive oil, divided
  • 1 cup whole wheat couscous
  • 2 U.S grown medium red apples
  • 1 T lemon juice, divided
  • 1 fennel bulb
  • 3 oz fresh baby spinach (about 3 1/2 cups)
  • 2 T chopped walnuts, pecans or almonds

Dressing ingredients

  • Remaining olive oil
  • Remaining lemon juice
  • 1 T balsamic vinegar
  • 1 T sugar
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper

Author of this recipe

Produce for Better Health Foundation

Produce for Better Health Foundation

Health professional / educator

Produce for Better Health Foundation believes that it is important to include a variety of fruits and vegetables in your diet, More Matters! We believe all forms are important, canned, dried,... Read more

A refreshing, crunchy sweet-savory salad featuring a play of fresh chopped apples, fennel and chicken breast blended with whole wheat couscous and spinach, then topped with lemon balsamic vinaigrette.

Total votes: 637


Slice chicken breasts crosswise into 1/2” strips. Heat 1 T olive oil in large skillet over medium heat. Add chicken, cook 8-10 minutes until done, stirring occasionally, remove from heat. While chicken is sautéing, cook couscous according to package directions, let cool. Core and chop apples, place in large bowl; toss with 1 t lemon juice. Chop fennel bulb (discarding stem and fronds) and add to bowl. In a small bowl, whisk remaining oil and lemon juice with balsamic vinegar, sugar, salt and pepper. Add chicken, couscous, spinach and nuts to bowl with apples and fennel. Drizzle with dressing, toss to coat and serve. Can be made several hours ahead and refrigerated.

Tips from the author

Recipe Nutrition Information per Serving:

Calories: 440
Total Fat:16g
Saturated Fat: 2g
% of Calories from Fat: 33%
% Calories from Sat Fat: 4%

Protein: 25g
Carbohydrates: 56g
Cholesterol: 45mg
Dietary Fiber: 11g
Sodium: 260mg

Want to stay up-to-date? Subscribe to our newsletter!