All the different textures make this meal vibrant and unique. —Zakarian

　　

Ingredients

Makes 4 servings

　　1/4 cup Moroccan couscous

　　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 romaine

　　1/2 head frisée

　　1/2 head hydro Bibb lettuce

　　1 cup arugula

　　1/2 mango, thinly sliced

　　

Step 1

In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.

　　

Step 2

Refrigerate until couscous is tender, about 2 hours.

　　

Step 3

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.

　　

Step 4

Cool chicken; cut into 1/2-inch dice.

　　

Step 5

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.

　　

Step 6

Break up lettuce heads and combine leaves with arugula in a bowl. Divide lettuce, couscous, chicken and mango among 4 plates. Dress salad with mustard vinaigrette.

　　

Nutrition Per Serving

Per serving: 387 calories

　　19 g fat

　　3 g saturated fat

　　30 g carbohydrate

　　3 g fiber

　　24 g protein

　　#### Nutritional analysis provided by Self