Roast Vegetable and Couscous Chicken Salad
Ingredients:
1/2 pkg Janes Oven Roasted Carved Chicken Breast Strips
2 cups (500 mL) large cauliflower florets
1 medium zucchini, cut in 1/2
1 large red onion, cut into wedges
1 sweet red pepper, cut into chunks
1 clove garlic, minced
2 tbsp (30 mL) olive oil
1/2 cup (125 mL) chicken broth
1/2 cup (125 mL) cranberry cocktail
1 cup (250 mL) couscous
1/2 cup (125 mL) dried cranberries
3 tbsp (45 mL) chopped fresh basil
salt and pepper to taste
lettuce leaves
Dressing
1/2 cup (125 mL) olive oil
1/3 cup (75 mL) cranberry cocktail
1/4 cup 60 mL) white balsamic or white wine vinegar
1/2 tsp (2 mL) ground cumin
Instructions:
Prepare chicken breast strips according to package directions.
Meanwhile toss cauliflower, zucchini, onion, red pepper, garlic and olive oil together. Spread evenly in a roasting pan and bake for 30-40 minutes at 400ºF (200ºC) until vegetables are browned and tender. Stirring occasionally. Cool. Cut vegetables into small pieces.
Heat chicken broth with the cranberry cocktail until steaming hot. Pour over couscous. Stir; cover and let stand for 5 minutes until liquid is absorbed. Fluff grains with a fork.
Whisk dressing ingredients together.
In a large bowl, combine couscous, roasted vegetables, cranberries, 1/2 cup (125 mL) of the dressing, basil, salt and pepper.
To serve, spoon salad onto lettuce lined plates; top with chicken slices. Serve remaining dressing on the side.
TIP: Prepare couscous salad and dressing the day before for the best flavour; cool, cover and refrigerate.
