Apple, Fennel & Chicken Salad with Couscous
A refreshing, crunchy, sweet-savory salad featuring a play of fresh chopped apples, fennel and chicken breast blended with whole wheat couscous and spinach, then topped with lemon balsamic vinaigrette.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
435
Calories
24g
Protein
49g
Carbs
16g
Fat
6g
Fiber
18g
Sugar
237mg
Sodium
Saturated Fat 2 g · Cholesterol 56 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
boneless chicken breast
12 ounces · 2-3 breasts
olive oil
3 tablespoons · divided
whole wheat couscous
1 cup
red apples
2 medium
lemon juice
1 tablespoon · divided
fennel bulb
1
balsamic vinegar
1 tablespoon
sugar
1 tablespoon
salt
1/4 teaspoon
ground black pepper
1/8 teaspoon
fresh baby spinach
3 1/2 cups
walnuts
1/8 cup · chopped, may use pecans or almonds
Instructions
- 1
Slice chicken breasts crosswise into 1/2 inch strips.
- 2
Heat 1 tablespoon olive oil in large skillet over medium heat.
- 3
Add chicken, cook 8-10 minutes until done, stirring occasionally, remove from heat.
- 4
While chicken is sautéing, cook couscous according to package directions, let cool.
- 5
Core and chop apples, place in large bowl; toss with 1 tablespoon lemon juice.
- 6
Chop fennel bulb (discarding stem and fronds) and add to bowl.
- 7
In a small bowl, whisk remaining oil and lemon juice with balsamic vinegar, sugar, salt, and pepper.
- 8
Add chicken, couscous, spinach, and nuts to bowl with apples and fennel.
- 9
Drizzle with dressing, toss to coat, and serve.
- 10
Can be made several hours ahead and refrigerated.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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