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Wildflower Inspired Chopped Salad

This is an easy, takeable lunch based on the "Chopped" salad from Wildflower, an Arizona chain restaurant that makes delicious salads. It's filling and easy to meal prep so that you can have lunch ready to go for a few days. Not to mention that the pesto vinaigrette on top is so yummy!
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Servings 6 servings

Ingredients
  

Salad

  • 1 rotisserie chicken (shredded white meat)
  • 5 oz baby arugula
  • 3/4 cup pearl couscous
  • 2 red bell peppers
  • 2 cups frozen corn
  • 1 cup dried cranberries
  • 1 cup roasted & salted sunflower seeds
  • 1/2 cup crumbled feta

Pesto Vinaigrette

  • 1/2 cup pesto
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/4 tsp salt

Instructions
 

  • Add 1 1/4 cups water to pot and bring to a boil. Stir in pearl couscous. Cover with lid, reduce heat to low, and simmer for 8-10 minutes stirring occasionally.
  • While couscous is cooking, shred the white meat from the rotisserie chicken into bite-sized pieces. Once the couscous has finished cooking, you can set it off to the side while you prepare the other ingredients.
  • Dice the red bell peppers.
  • Defrost the frozen corn in the microwave.
  • At this point, you are ready to assemble the salad. Divide each of the ingredients into 6 servings starting with the arugula. Then, add the shredded rotisserie chicken on top of the arugula. After that, add the couscous, chopped red bell peppers, defrosted corn, dried cranberries, sunflower seeds, and feta on top however you think makes it look pretty!
  • To make the dressing, combine the pesto, red wine vinegar, olive oil, and salt in a mason jar and shake it well to combine.
  • Drizzle the dressing over the top and enjoy!