⅔ cup cooked whole-wheat couscous (see associated recipe)
2 tablespoons honey-mustard vinaigrette, divided (see associated recipe)
1 roasted chicken thigh, sliced (see associated recipe)
2 stalks celery, chopped
1 carrot, peeled and cut into ribbons with a vegetable peeler
2 tablespoons crumbled blue cheese
Hot sauce to taste
Description
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.
