1 chicken breast
1 yellow onion
1 package of baby kale
¼ package of Casablanca pearled tri-color couscous
Goya Abobo Seasoning
Salt, Pepper, and Cayenne Pepper
This is a hearty salad that is a complete meal all wrapped in one. Begin by cutting the chicken breast into small pieces and marinate it in olive oil, salt, pepper, oregano, and Abobo seasoning. Prepare your salad dressing by combining a finely chopped shallot, olive oil, balsamic vinegar, pepper, soy sauce, cayenne pepper, and Dijon mustard. Set the dressing aside.
Chop up the onion and begin to sauté in a skillet. Once the onion is soft, stir in the chicken and sauté everything together until the chicken is fully cooked. At the same time, prepare the couscous according to the package instructions.
Once the chicken with onion and the couscous are done, remove from heat and mix the baby kale with the homemade salad dressing.
Combine the chicken with onion and couscous once both have had the chance to cool down slightly.
Finally, serve the salad in a bowl and place a portion of your chicken mixture on top. The result is a well-balanced combination of vegetables, carbs, and protein. Hearty enough for a cold winter evening and easy enough to do after a long day at work!