Mango Chicken Salad with Couscous

Ingredients

• 1 cup arugula 
• 0.5 head hydro bibb lettuce 
• 1 tablespoon canola oil 
• 0.3 cup moroccan couscous 
• 0.5 head frisée 
• 1.5 tablespoons bell pepper green finely chopped
• 2 tablespoons honey 
• 0.5 cup juice of lemon fresh
• 0.3 cup juice of lime fresh
• 2 teaspoons soya sauce reduced-sodium
• 0.5  mangos thinly sliced
• 4 tablespoons olive oil extra-virgin divided
• 1.5 tablespoons bell pepper red finely chopped
• 0.3 cup onion red finely chopped
• 0.3 cup japanese rice vinegar 
• 0.5 head the of 1 cos lettuce 
• 12 ounces chicken breasts boneless skinless
• 2 tablespoons whole-grain mustard 

Equipment

• bowl
• frying pan
• blender

Directions

1. In a bowl, combine couscous, bell peppers, onion, lemonjuice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.
2. Refrigerate until couscous is tender, about 2 hours.
3. In a large skillet over high heat, heat canola oil.Cook chicken until golden brown on the bottom, 3 to4 minutes. Reduce heat to medium-low. Flip chickenand cook through, 6 to 8 minutes.
4. Cool chicken; cut into 1/2-inch dice.
5. In a blender set to medium, blend lime juice, vinegar,mustard, honey and soy sauce. Slowly add remaining2 tablespoons olive oil. Season with salt.
6. Break up lettuce heads and combine leaves witharugula in a bowl. Divide lettuce, couscous,chicken and mango among 4 plates. Dress saladwith mustard vinaigrette.
7. Self