Mediterranean Chicken Salad

Tender baby spinach is topped with couscous, then a sauté of fragrant fennel, tomatoes, bell pepper and zucchini with chopped chicken and finished with a simple lemon-basil dressing

Recipe concept developed by The Culinary Institute of America

Ingredients

• 3/4 cup couscous, uncooked (3/4 cup = 5 oz)
• 3 tablespoons olive oil, divided
• 1 cup thinly sliced fennel bulb (1 cup = about 1/2 bulb)
• 1 cup thinly sliced red bell pepper (1 cup = about 1 pepper)
• 3/4 cup sliced zucchini
• 1 teaspoon minced garlic
• 1 can (14.5 oz each) Hunt's® Stewed Tomatoes, drained (reserve juice), cut into bite-size pieces
• 2 cups cut-up rotisserie chicken
• 1/8 teaspoon kosher salt
• Dash ground black pepper
• 3 ounces baby spinach leaves
• 1/4 cup toasted sliced almonds, optional
• 1/4 cup olive oil
• 3 tablespoons lemon juice (3 tablespoons = about 1 lemon)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh basil

Directions