Chicken Caprese Salad

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.