Mango Chicken Salad with Couscous
Mango Chicken Salad with Couscous is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water.
Season with salt.
Refrigerate until couscous is tender, about 2 hours.
In a large skillet over high heat, heat canola oil.
Cook chicken until golden brown on the bottom, 3 to 4 minutes.
Reduce heat to medium-low.
Flip chicken and cook through, 6 to 8 minutes.
Cool chicken; cut into 1/2-inch dice.
In a blender set to medium, blend lime juice, vinegar, mustard, honey and soy sauce.
Slowly add remaining 2 tablespoons olive oil.
Season with salt.
Break up lettuce heads and combine leaves with arugula in a bowl.
Divide lettuce, couscous, chicken and mango among 4 plates.
Dress salad with mustard vinaigrette.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.