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Chicken Caprese Salad

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Level: Easy

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Description

The flavors of a Cprese salad with the addition of couscous and chicken to make it into an entire meal!

From Erica Kastner of Buttered Side Up.

Ingredients

  • FOR THE COUSCOUS:
  • 1-⅓ cup Water
  • ½ teaspoons Salt
  • 1 Tablespoon Butter
  • 1 cup Dry Instant Couscous
  • FOR THE BALSAMIC VINAIGRETTE
  • 3 Tablespoons Balsamic Vinegar
  • ¼ cups Extra Virgin Olive Oil
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • FOR THE SALAD:
  • 2  To 3 Chicken Breasts, Cooked And Sliced Into Bite-sized Pieces
  • 4 cups Arugula, Spinach Or Salad Greens Of Choice
  • 1 pinch Cherry Tomatoes, Halved
  • ⅓ cups Chopped Fresh Basil
  • 8 ounces, weight Fresh Mozzarella Pearls Or Cubed Mozzarella

Preparation

For the couscous:
Bring water to a boil. Stir in butter and salt, and then the couscous. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and set aside to cool.

For the balsamic vinaigrette:
Place all ingredients in a small jar and shake well to combine.

For the salad:
Place couscous and all of the salad ingredients in a large mixing bowl. Toss gently. Drizzle with the balsamic vinaigrette and toss well. Serve immediately. Store any leftovers in the fridge for about a day.

Notes:
1. To substitute pasta for the couscous, use 2 cups of uncooked penne pasta. Cook according to directions on the box. Drain and cool.
2. To substitute rice for the couscous, use 1 1/2 cups of rice (I used black rice). Cook according to directions on bag/box. Fluff with a fork and cool.
3. If your chicken breasts are large, you only need 2. If they’re on the small side, use 3.

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