Chicken Caprese Salad

Ingredients

• FOR THE COUSCOUS:
• 1 1/3 c. Water
• 1/2 tsp. Salt
• 1 tbsp. Butter
• 1 c. Dry Instant Couscous
• FOR THE BALSAMIC VINAIGRETTE
• 3 tbsp. Balsamic Vinegar
• 1/4 c. Extra Virgin Olive Oil
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• FOR THE SALAD:
• 2 To 3 Chicken Breasts, Cooked And Sliced Into Bite-sized Pieces
• 4 c. Arugula, Spinach Or Salad Greens Of Choice
• 1 pinch Cherry Tomatoes, Halved
• 1/3 c. Chopped Fresh Basil
• 8 oz. weight Fresh Mozzarella Pearls Or Cubed Mozzarella

Directions

For the couscous:
Bring water to a boil. Stir in butter and salt, and then the couscous. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and set aside to cool.

For the balsamic vinaigrette:
Place all ingredients in a small jar and shake well to combine.

For the salad:
Place couscous and all of the salad ingredients in a large mixing bowl. Toss gently. Drizzle with the balsamic vinaigrette and toss well. Serve immediately. Store any leftovers in the fridge for about a day.

Notes:
1. To substitute pasta for the couscous, use 2 cups of uncooked penne pasta. Cook according to directions on the box. Drain and cool.
2. To substitute rice for the couscous, use 1 1/2 cups of rice (I used black rice). Cook according to directions on bag/box. Fluff with a fork and cool.
3. If your chicken breasts are large, you only need 2. If they’re on the small side, use 3.