Chicken And Apple Couscous Salad With Fennel

Ingredients

• 12 ounces boneless chicken breast
• 3 tablespoons olive oil, divided
• 1 cup whole wheat couscous
• 2 medium red apples
• 1 tablespoon lemon juice, divided
• 1 fennel bulb
• 1 tablespoon balsamic vinegar
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 1/2 cups fresh baby spinach
• 1/8 cup chopped walnuts

Method

1. 1 Slice chicken into 1/2-inch strips. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken 8-10 minutes until done, stirring occasionally. Remove from heat.
2. 2 Cook couscous according to package directions and let cool. Core and chop apples, tossing with 1 tablespoon lemon juice in a large bowl.
3. 3 Chop fennel bulb, discarding stem and fronds, and add to the bowl with apples.
4. 4 Whisk remaining olive oil, lemon juice, balsamic vinegar, sugar, salt, and pepper in a small bowl to make the dressing.
5. 5 Add chicken, cooled couscous, spinach, and walnuts to the bowl. Drizzle with dressing, toss to coat, and serve.