Ingredients

• 1/4 cup Moroccan couscous
• 1 1/2 tablespoons finely chopped green bell pepper
• 1 1/2 tablespoons finely chopped red bell pepper
• 1/4 cup finely chopped red onion
• 1/2 cup fresh lemon juice
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon canola oil
• 4 boneless, skinless chicken breasts (3 ounces each)
• 1/3 cup fresh lime juice
• 1/4 cup Japanese rice vinegar
• 2 tablespoons whole-grain mustard
• 2 tablespoons honey
• 2 teaspoons reduced-sodium soy sauce
• 1/2 head romaine
• 1/2 head frisée
• 1/2 head hydro Bibb lettuce
• 1 cup arugula
• 1/2 mango, thinly sliced

Instructions

1. In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.
2. Refrigerate until couscous is tender, about 2 hours.
3. In a large skillet over high heat, heat canola oil. Cook chicken until golden brown on the bottom, 3 to 4 minutes. Reduce heat to medium-low. Flip chicken and cook through, 6 to 8 minutes.
4. Cool chicken; cut into 1/2-inch dice.
5. In a blender set to medium, blend lime juice, vinegar, mustard, honey and soy sauce. Slowly add remaining 2 tablespoons olive oil. Season with salt.
6. Break up lettuce heads and combine leaves with arugula in a bowl. Divide lettuce, couscous, chicken and mango among 4 plates. Dress salad with mustard vinaigrette.