Balsamic Vinaigrette

Chicken & pearl couscous salad

Light, easy and delicious – this is perfect for a lazy weekend lunch or dinner with friends.

Ingredients

2 chicken breast fillets
2 garlic cloves, crushed
Juice and zest of one lemon
2 tbsp rosemary sprigs, finely chopped
Paul Newman’s Own Balsamic Dressing
2 cups pearl couscous
1/2 red onion, very finely chopped
1 red chilli, seeds removed, finely chopped (or to taste)
1 medium sized telegraph cucumber, cut into dice
2 handfuls of baby spinach leaves
1 handful parsley and parsley flowers if you have them (optional!)

Method

Combine the chicken breasts with garlic, lemon juice, rosemary and four tablespoons of Paul Newman's Own Balsamic Dressing.

Massage the mixture into the chicken then cover with plastic and leave in the fridge for at least an hour to marinate.

Cook the pearl couscous according to packet instructions then set aside to cool a little.

Preheat the barbecue to high then cook chicken breasts for five minutes on each side or until completely cooked through and set aside to rest under a tent of foil for a few minutes.

To assemble the salad, combine the pearl couscous and remaining ingredients in a large bowl and dress to taste with the Balsamic dressing. Arrange on a board or serving platter, slice the chicken pieces across the salad and give the whole thing one final drizzle of the dressing and a good grinding of black pepper.

Our Products

Products used in this recipe

Balsamic

Salad Dressing

Balsamic

One taste of Paul Newman’s Own Balsamic Vinaigrette and you’ll say arrivederci to the rest! With no artificial preservatives or flavors and made with extra virgin olive oil, this delicious gluten-free salad dressing produces the perfect amount of sweet, aromatic notes. Use it to spruce up a simple salad or as a marinade for your […]