With all the over-indulgence throughout Christmas and New Years, this salad is a nice break from heartier meals I've been stuffing myself with. And, it reminds me of glorious spring that should show up in just a few short months...This is definitely a salad that I'll be making all year round.
Serves 2 as a hearty main dish salad, or 4 as a side.
For the Lemon Vinaigrette, prep half recipe from epicurious.com:
- 1/4 cup olive oil
- 1.5 tablespoons fresh lemon juice
- 1/2 tablespoon minced shallot
- 3/4 teaspoons Dijon mustard
- 1/4 teaspoon grated lemon peel
- 1/4 teaspoon sugar
- 1 boneless, skinless chicken breast
- 2 tbsp olive oil, divided
- 2/3 cup Israeli couscous
- 1/2 bunch red leaf lettuce, torn, rinsed and spun dry
- 1/2 bunch kale, chopped, lightly steamed and cooled
- 1 carrot, diced
- 1 tomato, diced
- 1 avocado, diced
- Prep the lemon vinaigrette. Whisk all lemon vinagrette ingredients in bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
- In small saucepan, heat 1 tbsp olive oil and toast couscous until lightly browned. Add water and bring to a boil. Boil couscous for 10-15 minutes until cooked through. Drain and cool.
- In small saute pan, heat 1 tbsp olive oil and add chicken breast, cook 10-15 minutes until cooked through. Season with salt and pepper. Cool chicken and dice.
- In a large bowl, combine the chicken, cooled couscous, lettuce, steamed kale, carrot, tomato, and avocado. Toss the salad with the lemon vinaigrette and serve.