Serves 4
435 cal · 35 min
Apple, Fennel & Chicken Salad with Couscous
Recipe GLPR6aaf02f6ed251c
A fresh and vibrant warm salad combining tender sliced chicken breast with hearty whole wheat couscous, crisp apples, aromatic fennel, and peppery spinach. Tossed in a light balsamic vinaigrette with toasted walnuts, this nutritious dish offers a perfect balance of protein, fiber, and fresh vegetables.
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Ingredients
12 ounces boneless chicken breast
3 tablespoons olive oil, divided
1 cup whole wheat couscous
2 medium red apples
2 tablespoons fresh lemon juice, divided
1 fennel bulb
1 tablespoon balsamic vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 1/2 cups fresh baby spinach
1/8 cup chopped walnuts
Directions
Slice the chicken breasts crosswise into 1/2-inch-thick strips.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced chicken to the skillet and cook for 8–10 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F. Transfer to a plate and allow to cool slightly.
While the chicken is cooking, prepare the couscous according to package directions. Transfer to a bowl and let cool to room temperature.
Core and chop the red apples into bite-sized pieces. Place in a large salad bowl and toss with 1 tablespoon of the lemon juice to prevent browning.
Trim the fennel bulb, discard the stem and fronds, then chop the bulb into small pieces. Add to the bowl with the apples.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, remaining 1 tablespoon of lemon juice, balsamic vinegar, sugar, salt, and black pepper until well combined.
Add the cooled cooked chicken, couscous, fresh spinach, and walnuts to the large bowl with the apples and fennel.
Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
Serve immediately, or cover and refrigerate for up to several hours before serving.
