Chicken Caprese Salad

• FOR THE COUSCOUS:
• 1-1/3 cup Water
• 1/2 teaspoons Salt
• 1 Tablespoon Butter
• 1 cup Dry Instant Couscous
• FOR THE BALSAMIC VINAIGRETTE
• 3 Tablespoons Balsamic Vinegar
• 1/4 cups Extra Virgin Olive Oil
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• FOR THE SALAD:
• 2 To 3 Chicken Breasts, Cooked And Sliced Into Bite-sized Pieces
• 4 cups Arugula, Spinach Or Salad Greens Of Choice
• 1 pinch Cherry Tomatoes, Halved
• 1/3 cups Chopped Fresh Basil
• 8 ounces, weight Fresh Mozzarella Pearls Or Cubed Mozzarella

1. For the couscous:
2. Bring water to a boil. Stir in butter and salt, and then the couscous. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and set aside to cool.
3. For the balsamic vinaigrette:
4. Place all ingredients in a small jar and shake well to combine.
5. For the salad:
6. Place couscous and all of the salad ingredients in a large mixing bowl. Toss gently. Drizzle with the balsamic vinaigrette and toss well. Serve immediately. Store any leftovers in the fridge for about a day.
7. Notes:
8. 1. To substitute pasta for the couscous, use 2 cups of uncooked penne pasta. Cook according to directions on the box. Drain and cool.
9. 2. To substitute rice for the couscous, use 1 1/2 cups of rice (I used black rice). Cook according to directions on bag/box. Fluff with a fork and cool.
10. 3. If your chicken breasts are large, you only need 2. If they're on the small side, use 3.

couscous, water, salt, butter, couscous, vinaigrette, balsamic vinegar, ubc, salt, pepper, salad, chicken breasts, arugula, cherry tomatoes, fresh basil, mozzarella pearls

Taken from tastykitchen.com/recipes/salads/chicken-caprese-salad/ (may not work)