Couscous Salad with Honey-Mustard Chicken

Couscous Salad with Honey-Mustard Chicken

A light, lemony dressing perfectly coats tiny pearls of couscous and flavorful baked chicken in this Middle Eastern-inspired salad.

Prep Time

35

Minutes

Total Time

2:00

Hrs:Mins

Makes

4

servings

Salad
3/4
cup uncooked couscous
Water
1
cup seedless red grapes, cut in half
1/4
cup sliced green onions
1/4
cup slivered almonds, toasted
Dressing
2
tablespoons olive oil
2
teaspoons grated lemon peel
2
tablespoons fresh lemon juice
1
teaspoon salt
1/4
teaspoon pepper
Chicken
3
tablespoons honey
3
tablespoons Dijon mustard
1/4
teaspoon salt
1/4
teaspoon pepper
4
boneless skinless chicken breast halves
  1. Cook couscous in water as directed on package. Cool uncovered for 20 minutes.
  2. In large bowl, combine all remaining salad ingredients. Add cooked couscous; toss gently to mix.
  3. In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.
  4. Heat oven to 425°F. Line shallow baking pan with foil; spray foil with nonstick cooking spray. In small bowl, combine honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; blend well. Place chicken breast halves in sprayed foil-lined pan. Spread chicken with half of honey-mustard mixture.
  5. Bake at 425°F. for 20 to 25 minutes or until chicken is fork-tender and juices run clear.
  6. To serve, arrange salad on individual serving plates. Cut chicken crosswise into slices; arrange on top of salads. Drizzle remaining honey-mustard mixture over chicken.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make-Ahead Tip
Salad, dressing and chicken can be prepared ahead of time and assembled just before serving.
Food Safety Note
It is important when spreading the honey mustard over the chicken that you don't contaminate the honey mustard you're reserving for later with anything that touched the raw chicken.

Nutrition Information:

1 Serving (1/4 of Recipe)
  • Calories 465
    • (Calories from Fat 135),
  • Total Fat 15g
    • (Saturated Fat 2g,),
  • Cholesterol 75mg;
  • Sodium 1090mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 3g,
    • Sugars 21g),
  • Protein 33g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1/2 Fruit;
    • 1 Other Carbohydrate;
    • 3 Very Lean Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 3 ;
    *Percent Daily Values are based on a 2,000 calorie diet.