Chicken and Couscous Salad

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Prepare Chicken and Couscous

Season chicken with paprika, oregano, salt, and pepper. Heat a teaspoon of olive oil in a pan over medium heat and add chicken breast, cooking for about 5-7 minutes on each side, or until chicken is cooked all the way through and has reached an internal temperature of at least 165 °F. Let rest for 5 minutes and slice the chicken breast, setting aside for later. In a small saucepan, bring chicken broth to a boil. Remove from heat and stir in the dry couscous. Cover and let it sit for about 5 minutes, or until the liquid is absorbed. Fluff the couscous with a fork and set aside to cool slightly.

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Combine Salad Ingredients

In a large mixing bowl, combine the cooked chicken, diced cucumber, diced red bell pepper, halved cherry tomatoes, mixed greens, and thinly sliced red onion.

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Prepare Dressing

In a small bowl, whisk together lemon juice and two teaspoons of olive oil to make the dressing. Season with salt and pepper to taste.

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Assemble and Serve

Add the cooked couscous to the salad ingredients in the mixing bowl. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated. Transfer the salad to a serving plate or bowl, garnish with fresh herbs if desired, and serve immediately. Enjoy!