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chicken couscous avocado salad recipe

Written on Friday, August 5, 2016 | 4:38:00 PM



Serves : to 6

Ingredients : 
- 1 (4.7-ounce) box pearled or regular couscous mix with roasted garlic and olive oil
- 1 pound chicken tenders or breast, cubed
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- Pinch of freshly ground black pepper
- 1 avocado, peeled, pitted, and cubed
- Juice of 1 lemon (see note)

Preparation Method :
1) Start by cooking the couscous mix according to the package instructions.

2) Meanwhile, in a medium skillet over high heat, heat the olive oil for 1 minute, then add the chicken cubes, salt, and pepper and cook, stirring occasionally, for 10 minutes, or until no more pink is visible and the chicken is cooked through.

3) When the couscous is done cooking, combine the couscous and chicken in a large bowl, add the avocado, drizzle with the lemon juice, stir, and then serve.

NOTES :
This salad is great served warm or cold (it’s great for lunches). I like it with a distinct lemon flavor; if you don’t like a bold lemon flavor, start by adding only ½ lemon’s worth of juice.




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