Chicken, Mango and Avocado Couscous Salad
55 minutes
Sliced chicken, red and green capsicums, mango and avocado are plated over couscous in this warm, colourful salad.
Pete Cooks
1 person made this
Ingredients
Serves: 4
- 1 cup couscous
- 2 sprigs fresh mint, stemmed and chopped
- 2 sprigs coriander, chopped
- 2 cups boiling water
- 2 skinless, boneless chicken breasts
- 1 tablespoon paprika
- salt and freshly ground black pepper, to taste
- 1 large green pepper, chopped
- 1 large red pepper, chopped
- 1 mango, cubed
- 1 avocado, cubed
- 1 small bunch watercress
- 40g crumbled feta cheese
- 3 tablespoons low fat yoghurt
Directions
Preparation:40min ›
Cook:10min ›
Extra time:5min ›
Ready in:55min
- Combine couscous, mint and coriander in a bowl. Pour in boiling water. Cover and let stand until couscous is soft, about 5 minutes.
- Place chicken breasts between 2 sheets of heavy foil on a solid, level surface; pound firmly with the smooth side of a meat mallet to a 2cm thickness. Season both sides with paprika, salt and pepper.
- Heat a large nonstick pan over medium heat. Fry chicken breasts until cooked through, about 5 minutes per side. Slice chicken into strips.
- Add green and red capsicum to the same pan that you used to cook the chicken; cook and stir over high heat until blackened in spots, about 5 minutes.
- Spread couscous over the bottom a large serving plate. Top with chicken slices, capsicum mixture, mango, avocado, watercress, feta cheese and yogurt.
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