Grilled Chicken Couscous Salad With Red Wine Chipotle Vinaigrette

• 1 cup Israeli Couscous
• 1 pound Chicken Breasts
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper
• 2 cups Broccoli Florets
• 1/2 cups Fresh Corn Kernels
• FOR THE DRESSING:
• 2 Tablespoons Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Lime Juice
• 1 teaspoon Dijon Mustard
• 3/4 teaspoons Chipotle Chili Powder
• 1/2 teaspoons Honey
• 1 pinch Salt

1. Cook couscous according to package instructions until al dente.
2. Meanwhile sprinkle the chicken breasts evenly with the garlic powder, salt and pepper. Grill at about 400u0b0F for 8 minutes on each side, or until done. Let cool slightly before cutting.
3. To make the dressing, add all of the dressing ingredients into a large bowl and whisk until completely combined. Add the couscous, broccoli florets, and corn in and mix together. After the chicken has rested for 5-10 minutes, cut it into bite-size pieces and toss with the couscous mixture. You can eat it warm but I would recommend letting it sit in the fridge for about 3-4 hours to cool and really let all of the flavors come together.

couscous, chicken breasts, garlic, salt, black pepper, broccoli florets, fresh corn, dressing, olive oil, red wine vinegar, lime juice, dijon mustard, chili powder, honey, salt

Taken from tastykitchen.com/recipes/salads/grilled-chicken-couscous-salad-with-red-wine-chipotle-vinaigrette/ (may not work)