Recipes

Grilled Chicken and Strawberry Couscous Salad

• 2 Ontario Boneless Skinless Chicken Breasts
• Salt, pepper and vegetable oil
• 1 tbsp (15 mL) honey mustard or Dijon mustard
• 1-1/4 cups (300 mL) chicken stock
• 1 cup (250 mL) couscous
• 2 cups (500 mL) Ontario Strawberries
• 2 cups (500 mL) Ontario Baby Spinach
• 3 Ontario Green Onions, sliced
• 1/4 cup (50 mL) chopped fresh parsley
• 1/4 cup (50 mL) olive oil
• 2 tbsp (25 mL) fresh lemon juice
• 1/2 cup (125 mL) crumbled feta cheese (about 2 oz/60 g)

Season chicken with salt and pepper; brush lightly with oil.  Place on grill over medium heat; close lid and grill for 3 minutes per side.  Brush with mustard; grill until no longer pink inside, 6 to 8 minutes. Meanwhile, bring chicken stock to boil; pour over couscous in large salad bowl and cover to keep warm. Slice chicken into strips.  Cut strawberries into halves or quarters (depending on size).  Add to couscous along with spinach, green onions, parsley, olive oil and lemon juice; toss well.  Season to taste with salt and pepper.  Garnish with feta cheese.