This mouth-watering recipe takes 1 1/2-2 hours to marinate then it’s a quick 15 minutes to whip up.
Made with Paul Newman’s Own Balsamic Salad Dressing. A great tasting product, using high quality ingredients. The perfect solution for summer entertaining or fresh family meals.
Paul Newman’s Own make Radically Good Food and Do Radically Good by giving away 100% of the profits. Newman’s Own Foundation is focused on nourishing and transforming the lives of children who face adversity. Over $26 million has been given to over 1000 Australian causes over 40 years.
Purchase Paul Newman’s Own from Woolworths, Coles and selected independent retailers.
Ingredients
- 1/2 cup Paul Newman's Own Balsamic Salad Dressing
- 12 chicken tenders
- 3/4 cup pearl couscous
- 1 x 400g can chickpeas, rinsed and drained
- 1 medium Lebanese cucumber, chopped into 1 cm pieces
- 1 red onion, sliced
- 1 cup shredded mint leaves
- 3/4 cup toasted walnuts, roughly chopped
- 3/4 cup cranberries
- 180g feta, crumbled
- 1/2 cup extra Paul Newman's Own Balsamic Salad Dressing
Method
- In a bowl combine the dressing and chicken tenders, mix well to marinate. Chill for 1 1/2-2 hours.
- In a small saucepan combine the couscous and boiling water and simmer covered for 10 minutes until the couscous is plump and the water has been absorbed. Allow to cool.
- In a bowl combine the couscous with the chickpeas, cucumber, onion, mint, walnuts, cranberries and feta then drizzle over the extra dressing and mix well. Chill until required.
- Thread the chicken tenders onto 12 skewers, spray with oil and char grill for 10-12 minutes or until cooked through.
- Spoon the salad onto a serving platter, garnish with mint leaves and serve immediately with the chicken skewers.
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