Chicken Breast Cous Cous Salad

Ingredients:

• 500g chicken breast 
• 2 cloves garlic, finely chopped 
• 2 tbsp olive oil 
• 1 pinch salt & pepper 
• 1 tbsp dried oregano leaves 

• 2 ½ cups pearl couscous, cooked 
• 3 cups mixed salad leaves 
• 1 cup fennel, thinly sliced 
• 1 cup cherry tomatoes, halved 
• 1 ½ cups fresh beetroot, boiled & sliced 
• 80-100g goats cheese 
• ¼ cup dried cranberries 
• ½ handful sunflower seeds 
• 1 handful fresh parsley, finely chopped 

• ½ cup lemon juice 
• ¼ cup olive oil 
• 1 pinch salt & pepper 
• 1 clove garlic, finely sliced 

Method: 

1. Chicken: Heat a pan and add olive oil, followed by garlic and chicken breast. Season with oregano, salt, and pepper. Cook for 5-8 minutes or until fully cooked. Slice the chicken breast into strips or cubes and set aside. 
2. Cook couscous in boiling water until tender, then drain. 
3. Dressing: In a jar, combine the dressing ingredients and shake well. 
4. Layer all salad ingredients in a bowl, pour the dressing over, and mix thoroughly. Enjoy!