Grilled Chicken and Couscous Salad

Try this tasty grilled chicken, couscous, tomato and spinach salad with a tangy vinaigrette. Big on flavor, low in fat! Dinner or lunch in less than thirty minutes.

Grilled chicken, couscous, spinach and tomato salad with homemade vinaigrette.

September has arrived but summer is still raging here in the south. Salad is on the menu as long as the temperature is still reaching ninety plus degrees. I think August and September decided

to flip flop. August was so mild with temperatures barely into the high seventies or low eighties during the day and dropping into the fifties and sixties in the evening. I thought for sure an early autumn had arrived. September has told a different story. I'm not totally sad, it seemed as if fall had made its appearance too early for me. I wasn't ready to pull out the sweater to sit on the deck in the evening. Oh! and the tears that will fall when I have to pack up the sandals for the winter. We don't even want to go there. So, I was happy to pull together a quick and flavorful salad for this blistering hot day.

Less than thirty minutes and you have a tasty, healthy and fresh meal. I grilled my own chicken breast, but you could easily buy a rotisserie chicken to use and make this much quicker.  I made the dressing in three minutes flat while the chicken breasts were cooking. I love the tang of the red wine vinegar balanced with the sweet of the honey in this vinaigrette. It boosts the flavor of the tomatoes and spinach and is a perfect compliment for the chicken. If spinach isn't your thing, you can use romaine or your favorite fresh mixed greens in place of the spinach. Couscous is always a favorite with chicken and works here in place of pasta due to its quick cooking time. 

Whether a busy weeknight or a beat the heat day, you can have this filling and nutritious meal made in a flash. 

Grilled Chicken and Couscous Salad w/ Tangy Vinaigrette

4 Grilled Chicken Breast* 16 Ounces Fresh Spinach 1 to 2 Cups Grape Tomatoes 1 Cup Tri Colored Couscous-Cooked per directions Vinaigrette: ¼ Cup Olive Oil ¼ Cup Red Wine Vinegar 2 Tablespoons Honey 2 Tablespoons Spicy Brown Mustard 2 Tablespoons Unsweetened Applesauce 2 Teaspoons Dried Parsley Flakes 1 or 2 Cloves Fresh Garlic – Pressed, Smashed or Finely Diced Dash of Salt and Pepper, if desired Whisk olive oil and red wine vinegar until emulsified.  Add balance of ingredients and whisk until thoroughly combined. Divide first four ingredients into equal portions on plate. Drizzle salad with vinaigrette. *I grilled my chicken breast in a grill pan on stove with just a sprinkle of salt and pepper on each side.

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Healthy in less than thirty minutes