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Garlic thyme chicken salad

Garlic thyme Chicken Salad with Couscous

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Course Main Dish, Salad

Ingredients
  

  • 3 pieces of chicken breasts (Skinless)
  • 3 large Garlic cloves (grated)
  • 3 sprigs Of fresh thyme (Wash and destem)
  • 1/2-1 tsp Kosher salt

Couscous

  • 3/4 cup couscous
  • 1/4 cup crushed dry roasted peanuts (lightly salted)
  • 1 Tbsp dried cranberries
  • 2 pinches of garlic powder
  • 2 pinches of black pepper

Salad & Dressing

  • 4 handfulls of mixed greens
  • 2-3 Tbsp safflower oil
  • 1 Tsp dijon mustard
  • 1/2 Tbsp raw honey
  • salt and pepper to taste
  • 1 Tbsp lemon juice
  • 1 medium avocado sliced

Instructions
 

  • Rinse and pad dry chicken. Add in thyme, garlic and salt. Mix well to get every area of the chicken covered. Cover with saran wrap and refrigerate for about an hour. Remove from fridge, let sit on the counter while you preheat the oven and prep other ingredients.
  • Preheat Oven to 350
  • Heat cast iron skillet over medium to high heat. Add about 1/2 a tablespoon of olive oil to pan (Enough to coat the pan). Sear chicken on each side until nice brown( About 2-3 minutes). Transfer to oven and bake for 7 minutes ( Or until juices run clear and chicken is completely cooked). Let Rest while you build your salad
  • Cook couscous according to package directions. After fluffing, add in all remaining couscous ingredients and toss together. Add salt to taste if necessary.
  • For dressing whisk olive oil, lemon juice, mustard and honey until you get a homogenous mixture. season to taste with salt and pepper.
  • To build you salad, toss salad greens with dressing. Transfer to a salad bowl. Top with couscous , avocado and sliced chicken. Drizzle a little more dressing over the whole bowl and enjoy.