Refreshing chicken and green couscous salad is my way of jumping on the summer salad-for-dinner bandwagon. Dill is one of my favorite herbs. Its unique taste, somewhere between fennel, anise, and celery, makes it a great addition to any summer dish. Here, I combine it with kale for some extra superfood power and add consistency to it with grilled chicken breast and my grain of choice at the moment: spelt couscous. Spelt has gluten but is a lot easier to digest than regular wheat and has a nuttier taste than other popular grains like quinoa.
Ingredients
- 1 bunch of fresh dill, chopped
- 2 cups kale, chopped finely
- 1 cup cooked spelt couscous
- 1/2 cup pomegranate seeds
- 1/2 cup parmesan shavings
- 2 chicken breasts, cooked and shredded or sliced
- 1/2 avocado, chopped into small cubes
- 1/3 cup olive
- 3 tbsp mustard
- 2 tbsp apple cider vinegar
- Salt, pepper
Instructions
- Place the kale in a large salad bowl and add 2 tbsps olive oil. “Massage” the kale with clean hands to ensure all the kale is coated with the oil.
- Add the chopped dill, couscous, pomegranate seeds, avocado, and parmesan shavings and combine well. Top with the chicken breast slices. Set aside while you prepare the dressing. At this point, you can also cover and refrigerate until you are ready to serve.
- For the dressing, whisk the mustard and vinegar together. Add oil gradually until you get a nice smooth emulsion. Add salt and pepper to taste. Pour half the dressing into the salad and toss well. Drizzle the rest on top of the salad and serve.
