This is a beautiful and delicious salad meal. Kale holds up really well on a summer day. The pearl couscous adds a subtle nutty flavour and well everyone loves bacon!
|2/3 cup||(150 mL) Reduced sodium chicken broth|
|1/2 cup||(125 mL) Pearl couscous|
|1 tbsp||(15 mL) Olive oil|
|2||Maple Leaf Prime® Marinated Boneless Skinless Dijon Mustard and Herbs Chicken Breasts|
|2||Cobs on corn, husked|
|4 cups||(1 L) Kale, stemmed and chopped|
|4||Slices Maple Leaf® Natural Selections® Bacon, chopped and cooked|
|1/2||Small red pepper, diced|
|1||Clove garlic, minced|
|1 tsp||(5 mL) Dijon mustard|
|1 tbsp||(15 mL) Lemon juice|
|1 tbsp||(15 mL) White wine vinegar|
|1/4 cup||(60 mL) Extra virgin olive oil|
|Salt and pepper|
BRING chicken stock to a boil in a medium saucepan. Add couscous. Reduce the heat to low and simmer for 12-15 minutes or until tender and all the broth has absorbed. Spread on a baking sheet to cool. Once cool, toss with 1 tbsp (15 mL) of olive oil and set aside.
PREHEAT BBQ to medium-high. Lightly coat the grill with non-stick cooking spray. Place the corn on the grill and cook for 2 minutes per side or until lightly char-grilled. Remove from the grill and set aside to cool. Grill chicken as per package directions. Remove from grill and let rest 5 minutes.
PLACE kale in a large bowl. Cut the kernels from the corncobs and scatter over the kale followed by bacon, couscous and peppers. Slice chicken and add to the salad.
WHISK together all of the ingredients for the vinaigrette. Drizzle over the salad. Toss, season with salt and pepper and serve.
Pearl couscous = Israeli couscous
You may substitute regular couscous for pearl couscous.
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