Couscous Salad with Honey-Mustard Chicken

(1)
  0 reviews
  • 35|min prep time
  • 2|hr|0|min total time
  • 15 ingredients
  • 4 servings

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

Directions

  1. 1 Cook couscous in water as directed on package. Cool uncovered for 20 minutes.
  2. 2 In large bowl, combine all remaining salad ingredients. Add cooked couscous; toss gently to mix.
  3. 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. 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. 5 Bake at 425°F. for 20 to 25 minutes or until chicken is fork-tender and juices run clear.
  6. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved