Chicken, Mango, and Avocado Salad

What better to brighten up your day than a funky summer salad? Bit of a mishmash, really, but put all these flavors together and you're on to a winner. Garnish with fresh mint and cilantro leaves.

• Preparation Time: 40 mins
• Cooking Time: 10 mins
• Total Time: 50 mins
• Calories: 400 Calories

Ingredients

• 2 cups boiling water
• salt and ground black pepper to taste
• 2 skinless, boneless chicken breast halves
• 1 large red bell pepper, chopped
• 1 cup couscous
• ¼ cup crumbled feta cheese
• 1 large green bell pepper, chopped
• 1 mango, cubed
• 1 tablespoon sweet paprika
• 1 avocado, cubed
• 2 sprigs cilantro, chopped
• 1 small bunch watercress
• 2 sprigs fresh mint, stemmed and chopped
• 3 tablespoons low-fat yogurt

Recipe Instructions

Step 1

Combine couscous, mint, and cilantro in a bowl. Pour in boiling water. Cover and let stand until couscous is soft, about 5 minutes.

Step 2

Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface; pound firmly with the smooth side of a meat mallet to 1-inch thickness. Season both sides with paprika, salt, and pepper.

Step 3

Heat a large nonstick skillet over medium heat. Cook chicken breasts until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into strips.

Step 4

Combine green bell pepper and red bell pepper in the same skillet used to cook the chicken; cook and stir over high heat until blackened in spots, about 5 minutes.

Step 5

Spread couscous over the bottom a large serving plate. Top with chicken slices, pepper mixture, mango, avocado, watercress, feta cheese, and yogurt.