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Couscous Salad with Honey-Mustard Chicken

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  0 reviews
  • 35 min prep time
  • 2 hr 0 min total time
  • 15 ingredients
  • 4 servings
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A light, lemony dressing perfectly coats tiny pearls of couscous and flavorful baked chicken in this Middle Eastern-inspired salad.

Salad

3/4
cup uncooked couscous
Water
1
cup seedless red grapes, cut in half
1/4
cup sliced green onions
1/4
cup slivered almonds, toasted

Dressing

2
tablespoons olive oil
2
teaspoons grated lemon peel
2
tablespoons fresh lemon juice
1
teaspoon salt
1/4
teaspoon pepper

Chicken

3
tablespoons honey
3
tablespoons Dijon mustard
1/4
teaspoon salt
1/4
teaspoon pepper
4
boneless skinless chicken breast halves

Steps

  • 1 Cook couscous in water as directed on package. Cool uncovered for 20 minutes.
  • 2 In large bowl, combine all remaining salad ingredients. Add cooked couscous; toss gently to mix.
  • 3 In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.
  • 4 Heat oven to 425°F. Line shallow baking pan with foil; spray foil with nonstick cooking spray. In small bowl, combine honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; blend well. Place chicken breast halves in sprayed foil-lined pan. Spread chicken with half of honey-mustard mixture.
  • 5 Bake at 425°F. for 20 to 25 minutes or until chicken is fork-tender and juices run clear.
  • 6 To serve, arrange salad on individual serving plates. Cut chicken crosswise into slices; arrange on top of salads. Drizzle remaining honey-mustard mixture over chicken.
  • 1 Cook couscous in water as directed on package. Cool uncovered for 20 minutes.
  • 2 In large bowl, combine all remaining salad ingredients. Add cooked couscous; toss gently to mix.
  • 3 In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.
  • 4 Heat oven to 425°F. Line shallow baking pan with foil; spray foil with nonstick cooking spray. In small bowl, combine honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; blend well. Place chicken breast halves in sprayed foil-lined pan. Spread chicken with half of honey-mustard mixture.
  • 5 Bake at 425°F. for 20 to 25 minutes or until chicken is fork-tender and juices run clear.
  • 6 To serve, arrange salad on individual serving plates. Cut chicken crosswise into slices; arrange on top of salads. Drizzle remaining honey-mustard mixture over chicken.

Expert Tips

Salad, dressing and chicken can be prepared ahead of time and assembled just before serving.

It is important when spreading the honey mustard over the chicken that you don't contaminate the honey mustard you're reserving for later with anything that touched the raw chicken.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
465
% Daily Value
Total Fat
15g
23%
Saturated Fat
2g
10%
Cholesterol
75mg
25%
Sodium
1090mg
45%
Total Carbohydrate
49g
16%
Dietary Fiber
3g
12%
Protein
33g
33%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
12%
12%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 3 Very Lean Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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