Either pack the couscous separately, or line the bottom of a large portable container with the couscous and top with the chicken mixture. Prepare this salad just a few hours in advance; if made too far ahead, the fruit becomes watery. Purchase precut fruit for easier preparation.
3/4 cup water
1/2 cup orange juice, divided
3/4 teaspoon curry powder, divided
1/2 teaspoon salt, divided
3/4 cup uncooked couscous
1 tablespoon extravirgin olive oil
1 tablespoon honey
1/8 teaspoon freshly ground black pepper
2 cups chopped skinless, boneless rotisserie chicken breast
2 cups honeydew melon cubes
1 cup seedless red grapes, halved
1/2 cup thinly sliced fresh basil
1/2 cup chopped green onions
3 tablespoons sliced almonds, toasted
1 (11-ounce) can mandarin oranges in light syrup, drained
How to Make It
Combine 3/4 cup water, 1/4 cup juice, 1/4 teaspoon curry powder, and 1/4 teaspoon salt in a small saucepan over high heat. Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
Combine remaining 1/4 cup orange juice, remaining 1/2 teaspoon curry powder, remaining 1/4 teaspoon salt, olive oil, honey, and black pepper, stirring with a whisk. Stir 1 tablespoon dressing into couscous mixture, and set remaining dressing aside.
Combine chicken and remaining ingredients in a large bowl. Drizzle remaining dressing over salad; toss gently to coat. Serve salad over couscous.
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