Ingredients
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⅔ cup cooked whole-wheat couscous
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2 tablespoons honey-mustard vinaigrette, divided
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1 roasted chicken thigh, sliced
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2 stalks celery, chopped
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1 carrot, peeled and cut into ribbons with a vegetable peeler
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2 tablespoons crumbled blue cheese
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Hot sauce to taste
Directions
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Combine couscous and 1 tablespoon dressing a medium sealable container. Top with chicken, celery, carrot ribbons and blue cheese. Drizzle with the remaining 1 tablespoon dressing. Refrigerate for up to 5 days. Top with hot sauce just before serving.
