Pistachio Pesto Chicken Couscous Salad Boxes

Ingredients

• 1 1/2 cups cooked pearl couscous
• 2 cups shredded rotisserie chicken
• 1 can chickpeas, drained and rinsed
• 1 1/2 cups cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 cup crumbled feta
• 1/3 cup shelled pistachios, chopped
• 2 cups baby arugula
• 1/4 cup basil pesto
• 2 tablespoons plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Method

1. Whisk pesto, Greek yogurt, lemon juice, olive oil, honey, salt, and pepper.
2. Toss pearl couscous with half the dressing.
3. Layer couscous, chicken, chickpeas, tomatoes, cucumber, feta, and pistachios into four containers.
4. Keep arugula and remaining dressing separate until serving.
5. Add arugula, drizzle dressing, shake, and eat chilled or at room temperature.