Chicken Caprese Salad

The flavors of a Cprese salad with the addition of couscous and fowl to make it into an entire meal!

Ingredients

FOR THE COUSCOUS:

1. 1-⅓ cup Water
2. ½ teaspoons Salt
3. 1 Tablespoon Butter
4. 1 cup Dry Instant Couscous

FOR THE BALSAMIC VINAIGRETTE

1. 3 Tablespoons Balsamic Vinegar
2. ¼ cups Extra Virgin Olive Oil
3. ½ teaspoons Salt
4. ½ teaspoons Pepper

FOR THE SALAD:

1. 2  To 3 Chicken Breasts, Cooked And Sliced Into Bite-sized Pieces
2. 4 cups Arugula, Spinach Or Salad Greens Of Choice
3. 1 pinch Cherry Tomatoes, Halved
4. ⅓ cups Chopped Fresh Basil
5. eight oz, weight Fresh Mozzarella Pearls Or Cubed Mozzarella

Preparation

For the couscous:

Bring water to a boil. Stir in butter and salt, after which the couscous. Remove from heat, cover, and allow sit down for 5 minutes. Fluff with a fork and set apart to chill.

For the balsamic vinaigrette:

Place all components in a small jar and shake nicely to combine.

For the salad:

Place couscous and all the salad components in a big blending bowl. Toss lightly. Drizzle with the balsamic vinaigrette and toss nicely. Serve right away. Store any leftovers within the fridge for about an afternoon.

Notes:

1. To substitute pasta for the couscous, use 2 cups of raw penne pasta. Cook consistent with guidelines at the field. Drain and funky.

2. To replacement rice for the couscous, use 1 half of cups of rice (I used black rice). Cook in keeping with guidelines on bag/container. Fluff with a fork and funky.

Three. If your hen breasts are massive, you most effective need 2. If they’re at the small facet, use three.

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