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Grain Free Couscous Salad with Baby Kale & Artichoke Hearts

A surprise protein-rich ingredient forms the base of this grain free couscous salad. Make this salad ahead and let it marinate overnight for maximum flavor!

Ingredients

Scale
  • 1.25 lbs ground chicken
  • 1 tsp avocado oil
  • 1/41/2 cup diced red onion, to taste
  • 4 oz (or more!) baby kale leaves, chopped
  • 1 cup quartered artichoke hearts – if in brine, draine & rinse before using
  • Juice of one lemon
  • Handful of fresh cilantro, chopped
  • 4 sprigs-worth of fresh mint leaves, chopped
  • Extra virgin olive oil to taste

Instructions

  1. Heat a large flat bottomed pan or skillet with the coconut oil over a low – medium heat. Add the ground chicken to the pan, breaking up with the back of a spoon and cook through until no pink remains, about 10 minutes.
  2. Remove the chicken from the pan and lay out to dry for a few minutes on some paper towel. Reserve any chicken juices in the pan for later.
  3. Using a food processor, pulse the cooked chicken into large crumbs as if you were “ricing” a cauliflower. Don’t overprocess or you get paste!
  4. Add the chopped cooked chicken to a large salad bowl.
  5. Chop the baby kale leaves, red onion, cilantro and mint leaves. Add to the bowl.
  6. Drain the artichoke hearts of any brine or oil, rinsing if necessary, then slice into strips and add to the bowl with the lemon juice, reserved chicken juices and as much extra virgin olive oil as you like. Toss to combine.