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.
Ingredients
- 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.
Directions
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.
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