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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook 2 cups of pearl couscous according to package directions.
Preheat oven to 400°F.
Peel and dice butternut squash, removing seeds and flesh.
Place diced squash on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Bake for 20 minutes until tender and lightly golden.
Slice chicken breasts in half lengthwise and pound with a mallet to thin.
Dip both sides of chicken in flour, then eggs, then panko breadcrumbs.
Heat avocado oil in a cast iron skillet and shallow fry chicken until both sides are crispy golden brown and internal temperature reaches 165°F.
Top fried chicken with hot honey.
In a large bowl, combine cooked couscous, roasted squash, red onion, pecans, dried cranberries, and kale.
Mix together olive oil, apple cider vinegar, honey, spicy brown mustard, garlic, salt, and pepper to make the dressing.
Pour dressing over the couscous salad and stir until combined.
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For extra crunch, toast the pecans before adding them to the salad.
If you don't have hot honey, mix regular honey with a pinch of chili flakes or cayenne.
Make sure to pound the chicken evenly for consistent cooking.
Can I use regular couscous instead of pearl couscous?
Yes, regular couscous can be used, but the texture will be slightly different.
What is hot honey?
Hot honey is honey infused with chili peppers for a sweet and spicy flavor.
Can I make this salad ahead of time?
Yes, you can prepare the salad and dressing ahead of time, but add the dressing just before serving to keep the ingredients fresh.
How do I know the chicken is cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F.
Can I substitute kale with another green?
Yes, spinach or arugula would work well as substitutes for kale.
