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Couscous salad with chicken, dates & toasted walnuts

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“Good use for leftover chicken. Or you could omit the chicken and have a great vegetarian couscous salad. Either way, this is a great salad for picnics. Best after a day or so in the fridge.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 cups cooked couscous
  • 1 small cooked boneless skinless chicken breast, diced
  • 3 large medjool dates, pitted and chopped
  • 13 cup toasted walnuts, chopped
  • 2 scallions, chopped
  • 2 tablespoons grapeseed oil or 2 tablespoons olive oil, more to taste
  • 2 tablespoons peach balsamic vinegar or 2 tablespoons regular balsamic vinegar, more to taste
  • salt & pepper

Directions

  1. Combine all ingredients in a large bowl.
  2. Cover and chill for 4 hours, or ideally, overnight.
  3. This salad tastes best if allowed to chill for a day or so.

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