Stand-out this summer with a salad that is special enough for a healthy lunch or a fabulous addition to any barbecue.
Prep Time : 0:30 | Cook Time : 0:10 | Total Time : 0:40 | Serving : 4 person.
Ingredients
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1 cup (200g) pearl couscous
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2 tbs olive oil
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4 x 120g Coles RSPCA Approved Chicken Breast Fillets
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2 teaspoons ground cumin
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1/2 bunch celery, yellow leaves reserved, thinly sliced diagonally
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1 cup (175g) white grapes, halved
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1 cup (190g) red grapes, halved
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1/3 cup (35g) walnuts, toasted, coarsely chopped
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100g reduced-fat feta, crumbled
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1 lemon, zested, juiced
Method
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Step 1
Cook couscous in a saucepan of salted boiling water for 5-6 mins or until tender. Refresh under cold running water. Drain.
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Step 2
Meanwhile, heat 1 tsp of the oil in a non-stick frying pan over medium heat. Sprinkle chicken with cumin and season with salt and pepper. Cook for 4 mins each side or until golden brown and cooked through. Transfer to a plate. Cover with foil. Set aside to cool.
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Step 3
Coarsely shred the chicken. Place in a bowl with the couscous, celery and celery leaves, grapes, walnut and feta.
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Step 4
Whisk lemon juice and remaining oil in a bowl. Season with salt and pepper. Drizzle over salad and toss to combine. Serve sprinkled with lemon zest.