Apple, Fennel & Chicken Salad with Couscous

30 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 12 ozboneless chicken breast
• 44.4 mlolive oil
• 1 cupwhole wheat couscous
• 2red apples
• 14.8 mllemon juice
• 1fennel bulb
• 14.8 mlbalsamic vinegar
• 14.8 mlsugar
• 1.2 mlsalt
• 0.6 mlground black pepper
• 3½ cupsfresh baby spinach
• 0.1 cupchopped walnuts (optional)

How to cook it

1. Cut the chicken breasts into strips about half an inch wide.
2. Warm one tablespoon of olive oil in a large pan over medium heat.
3. Cook the chicken for 8 to 10 minutes until fully cooked through, then take it off the heat.
4. Prepare the couscous following the package instructions and set it aside to cool.
5. Core and dice the apples, then toss them in a large bowl with one tablespoon of lemon juice.
6. Trim the fennel bulb, removing the stems and fronds, chop it, and add it to the bowl.
7. Whisk the remaining olive oil, lemon juice, balsamic vinegar, sugar, salt, and pepper together in a small container.
8. Combine the cooked chicken, cooled couscous, spinach, and nuts with the apple and fennel mixture.
9. Pour the dressing over the salad, toss everything to combine, and serve immediately.

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