Rainbow Chicken Salad

Here is a colorful Rainbow Chicken salad that is high in fiber and low in sodium that has a variety of textures and a colorful array of vegetable, then add you favorite roasted chicken or if you prefer salmon it tastes just as good.


  • ¾ cup water
    ½ cup couscous
  • 6 cups baby arugula
  • 1 cup fresh corn kernels (from 2 ears of corn)
  • 1 cup halved or quartered cherry tomatoes
  • 1 firm ripe avocado, diced
    ¼ cup toasted pumpkin seeds
  • ¼ cup cranberries
    ½ cup chopped fresh basil
  • ¼ cup buttermilk
  • ¼ cup mayonnaise
  • 1 tablespoon lime juice
  • 1 small clove garlic, peeled
  • ¼ teaspoon Chia seeds
    ¼ teaspoon ground pepper.


Bring the water to the boil in a small saucepan. Add couscous, reduce heat to maintain a gentle simmer, cover and cook until the water is absorbed, 8 to 10 minutes. Transfer to a fine-mesh sieve and rinse with cold water. Drain well.

Spread arugula on a serving platter. Add the couscous, corn, tomatoes, avocado, pumpkin seeds and cranberries in decorative lines over the arugula.

Combine basil, buttermilk, mayonnaise, lemon juice, garlic, chia seeds and pepper in a mini food processor or blender; pulse until smooth. Top the salad with the dressing just before serving.