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Chicken, Mango, and Avocado Salad

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Pete Cooks

"What better to brighten up your day than a funky summer salad? Bit of a mishmash, really, but put all these flavors together and you're on to a winner. Garnish with fresh mint and cilantro leaves."
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55 m servings 400 cals
Original recipe yields 4 servings

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  1. Combine couscous, mint, and cilantro in a bowl. Pour in boiling water. Cover and let stand until couscous is soft, about 5 minutes.
  2. Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface; pound firmly with the smooth side of a meat mallet to 1-inch thickness. Season both sides with paprika, salt, and pepper.
  3. Heat a large nonstick skillet over medium heat. Cook chicken breasts until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into strips.
  4. Combine green bell pepper and red bell pepper in the same skillet used to cook the chicken; cook and stir over high heat until blackened in spots, about 5 minutes.
  5. Spread couscous over the bottom a large serving plate. Top with chicken slices, pepper mixture, mango, avocado, watercress, feta cheese, and yogurt.

Nutrition Facts

Per Serving: 400 calories; 11.6 g fat; 53.8 g carbohydrates; 22.2 g protein; 39 mg cholesterol; 210 mg sodium. Full nutrition

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