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.
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:
Saturated Fat: 2g
% of Calories from Fat: 33%
% Calories from Sat Fat: 4%
Dietary Fiber: 11g