Apple, Fennel & Chicken Salad with Couscous
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Ingredients
- 12 ounces boneless chicken breast (2-3 breasts)
- 3 tablespoons olive oil (divided)
- 1 cup whole wheat couscous
- 2 medium red apples
- 1 tablespoon lemon juice (divided)
- 1 fennel bulb
- 1 tablespoon balsamic vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 1/2 cups fresh baby spinach (about 3.5 cups)
- 1/8 cup walnuts (chopped, may use pecans or almonds)
Instructions
- Slice chicken breasts crosswise into 1/2 inch strips.
- Heat 1 tablespoon 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 tablespoon 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.
Nutrition
| Calories | 440 |
|---|---|
| Protein | 25 g |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Cholesterol | 45 mg |
| Sodium | 260 mg |
| Carbohydrates | 56 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health Foundation