This vibrant salad is perfect for spring days, combining chicken, artichoke, tomatoes and parsley with Italian dressing for a zesty taste that sings. Simple to prepare, it can easily be doubled for parties or potlucks.
1 cup water
1/2 cup uncooked couscous
1.5 cups cubed cooked chicken breast (about 1/2 pound)
1 cup finely chopped fresh parsely
1 (14-oz.) can quartered artichokes, drained and coarsely chopped
1 cup grape tomatoes, halved
1/3 cup light Northern Italian salad dressing with basil and Romano (such as Ken's Steak House Lite)
2 Tbsp fresh lemon juice
4 cups spring lettuce mix or any soft leaf lettuce
Bring 1 cup water to a boil in a medium saucepan or microwave safe container; remove from heat, add couscous and cover. Allow to sit for 5 minutes or more so the couscous absorbs the water. After 5 minutes remove cover and let cool (you could also put it in the refrigerator to cool quicker).
Combine chicken and remaining ingredients in a large bowl, tossing to coat. Add the couscous; toss gently to coat.
Arrange lettuce on 4 plates and place 1/4 the salad mixture on top of the lettuce. Serve and enjoy!