I poked around in the cupboard and found a bag of pearl couscous, which made me think of the chicken salad with pistachios and couscous at Donna's. Only we didn't have pistachios. No worries - any nuts will do, really. The combination of chicken, greens, pasta, and nuts is earthy and satisfying.
Chicken Salad with Couscous and Pecans
2 leftover fried chicken thighs
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon agave syrup or honey
1 teaspoon grated lemon zest
pinch crab spice (or salt and pepper)
pinch crab spice (or salt and pepper)
1 cup pearl couscous
3 tablespoons extra virgin olive oil
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
pinch of minced garlic
1/2 teaspoon Dijon mustard
1 teaspoon maple syrup
2 cups mixed baby greens per person
1 avocado, sliced
1/2 cup chopped toasted pecans
Remove the coating and skin from the chicken thighs and place it, skin side down, into a large skillet. Cover pan and cook over medium-high heat, turning skin pieces once or twice, until dark brown and crisp. Remove to a paper towel-lined plate and sprinkle with salt.
While the skin is crisping, remove the chicken meat from the bones and tear into shreds. Mix the mayo, mustard, honey, lemon zest, and crab spice in a small bowl. Pour over the chicken and mix well. Refrigerate until ready to serve.
Bring 1 1/4 cups of water to a boil in a medium saucepan. Add the pearl couscous and cook over medium heat for about 10 minutes, until the water is absorbed and the couscous is tender. Drizzle with a bit of olive oil and a pinch of salt and stir to coat the grains with oil. Set pan aside and allow couscous to cool.
Blend together the three tablespoons of olive oil, the balsamic vinegar, garlic, Dijon and maple syrup to make a vinaigrette. Toss the baby greens with the vinaigrette until the leaves are lightly coated.
For each serving: Place a bed of baby greens on a serving plate. Top with a mound of the couscous (you might have to stir it with a fork, first, to break up any clumps) and a mound of the chicken salad. Arranged sliced avocado around edge of salad. Garnish with the pecans and some of the crisp chicken skin.
Serves 2-4
Posted on Minxeats.com.
pinch of minced garlic
1/2 teaspoon Dijon mustard
1 teaspoon maple syrup
2 cups mixed baby greens per person
1 avocado, sliced
1/2 cup chopped toasted pecans
Remove the coating and skin from the chicken thighs and place it, skin side down, into a large skillet. Cover pan and cook over medium-high heat, turning skin pieces once or twice, until dark brown and crisp. Remove to a paper towel-lined plate and sprinkle with salt.
While the skin is crisping, remove the chicken meat from the bones and tear into shreds. Mix the mayo, mustard, honey, lemon zest, and crab spice in a small bowl. Pour over the chicken and mix well. Refrigerate until ready to serve.
Bring 1 1/4 cups of water to a boil in a medium saucepan. Add the pearl couscous and cook over medium heat for about 10 minutes, until the water is absorbed and the couscous is tender. Drizzle with a bit of olive oil and a pinch of salt and stir to coat the grains with oil. Set pan aside and allow couscous to cool.
Blend together the three tablespoons of olive oil, the balsamic vinegar, garlic, Dijon and maple syrup to make a vinaigrette. Toss the baby greens with the vinaigrette until the leaves are lightly coated.
For each serving: Place a bed of baby greens on a serving plate. Top with a mound of the couscous (you might have to stir it with a fork, first, to break up any clumps) and a mound of the chicken salad. Arranged sliced avocado around edge of salad. Garnish with the pecans and some of the crisp chicken skin.
Serves 2-4
Posted on Minxeats.com.
