This was a find on my epicurious app. Mangoes are not in season here so we opted for Mango with Ginger
Chutney and honestly, I was just too busy to pick up some of the other ingredients needed so I made other substitutions. In the end, we were a huge fan of the couscous and we'll be making it again as a side.
Mango Chicken Salad with Couscous
1/4 cup couscous, follow the directions to cook
1 1/2 tablespoons finely chopped green bell pepper
1 1/2 tablespoons finely chopped red bell pepper
1/4 cup finely chopped red onion
1/2 cup fresh lemon juice
4 tablespoons extra-virgin olive oil, divided
1 tablespoon canola oil
4 boneless, skinless chicken breasts (3 ounces each)
1/3 cup fresh lime juice
1/4 cup Japanese rice vinegar
2 tablespoons whole-grain mustard
2 tablespoons honey
2 teaspoons reduced-sodium soy sauce
1/2 head each romaine, frisée, hydro Bibb lettuce (we sub'd a head of romaine)
1 cup arugula
1/2 mango, thinly sliced (we sub'd Mango & Ginger Chutney)
In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.
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 romaine and combine with arugula in a bowl. Divide lettuce, couscous, chicken and mango chutney among 4 plates. Dress salad with mustard vinaigrette.
For the original recipe, click here.