INGREDIENTS 

• 2 cups spinach

• ¾ cup cooked pearl couscous (¼ cup dry)

• 1 chicken thigh, cooked and chopped

• ½ cup strawberries, diced

• 2 Tbsp pistachios, coarsely chopped

• 1 Tbsp mint, sliced

• juice from ½ lemon

• 1 tsp extra virgin olive oil

• kosher salt

• pepper

INSTRUCTIONS 

If you’re not using batched cooked couscous, prepare it according to package directions. If you need to cook your chicken, season it with salt and pepper and sauté it in a non-stick pan over medium-high heat with a tsp of olive oil.

Combine spinach, couscous, chicken, strawberries, pistachios, and mint in a large bowl. Whisk together lemon juice, olive oil, and a pinch or two of salt and pepper in a small bowl; drizzle over salad and gently toss to combine.

Notes

Use a GF grain like quinoa or buckwheat to make GF.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.