Chicken and Couscous Salad
Chicken and Couscous Salad
Directions
- In a sauté pan add olive oil, chicken, salt and pepper and cook until chicken is done and reaches internal temperature of 165 degrees.
- Remove from pan and place in a large mixing bowl.
- Add all of the remaining recipe ingredients in this bowl and toss.
- Refrigerate until service.
Ingredients
- 1/4 tsp black pepper
- 1/2 cup cashews, roasted and salted
- 2 cup couscous, cooked
- 1/4 cup Nature's Best Dairy® Cheese, Goat, crumbled
- 1 tbsp Peak Fresh Produce® Basil, chopped
- 1 tbsp Peak Fresh Produce® Oregano, chopped
- 2 Peak Fresh Produce® Pepper(s), Jalapeño, roasted, seeded, peeled, diced
- 2 tbsp Piancone® Oil, Olive
- 1/8 tsp salt, kosher
- 1/2 cup tomato(es), golden teardrop, cut in half
- 1/2 cup tomato(es), red teardrop, cut in half
- 3 oz Village Garden® Garden Herb Vinaigrette
- 2 West Creek® Chicken, Breast(s), Boneless, 6 oz each
