Ingredients

  • 1 cup couscous (about 160 grams)
  • 2 cups water
  • A few drops extra virgin olive oil
  • A pinch of salt
  • One large chicken breast
  • 1 avocado
  • Red, green, and yellow capsicum (bell pepper)
  • Cashew nuts
  • Fresh pineapple
  • Sweet corn
  • Pinch of curry powder
  • Fresh coriander (cilantro)

Dressing ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 lime
  • 1 tablespoon vinegar
  • Salt
  • Freshly ground black pepper

Author of this recipe

Silvia González

Silvia González

Salad blogger / food writer

I love salads because they're beautiful in flavour, beautiful to look at, and, needless to say, delicious. Read more
Total votes: 8

A delicious way to recreate a tropical meal on our table, with a subtle, refreshing combination of flavours and colours that will delight your guests. Ideal for summer evenings, to share a romantic dinner in the garden, or a fun meal with friends. Do not miss this one; be seduced by its magic and see how often you’ll crave it.

I'm sure this salad has everything you need to shout out, “long live summer!” ; )

Preparation

  1. To start, we will cook the couscous by putting 2 cups of water with a few drops of EVOO and a pinch of salt in a saucepan and bring to the boil. Meanwhile, place the couscous in a heatproof bowl. When the water begins to boil, turn the heat off and carefully pour over the couscous. Mix well and let stand for about 20 minutes.
  2. When the couscous is cooked through and cool, mix well with a spoon (or try using a fork) to separate the grains.
  3. Season the chicken breast with salt and pepper, and a bit of curry powder, and cook in a pan (use a little EVOO, preferably just a light spray) until browned on the outside and fully cooked on the inside. Once it is ready, remove from heat, place on a cutting board, let stand for a few minutes, and slice.
  4. Cut the whole capsicums into very thin rings (if you have a mandolin slicer, this is best), chop the pineapple into chunks (removing the core), and cut the avocado in half lengthwise and slice.
  5. Put all the vinaigrette ingredients into a jar with a leakproof lid and shake vigorously until combined; set aside in the fridge until the salad is ready to dress.
  6. Assemble the salad (best served chilled) by combining all the ingredients in individual bowls to taste, dress, garnish with coriander leaves and enjoy!

Tips from the author

As a main meal this recipe is light and delicious; it is nutritionally complete and easy to digest. Keep it in mind to take to the beach or pool; simply keep the dressing on the side, and try it in mason jars, which are so trendy right now!

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