Couscous salad with chicken, dates & toasted walnuts

Good use for leftover chicken. Or you could omit the chicken and have a great vegetarian couscous salad. Either way, this is a great salad for picnics. Best after a day or so in the fridge.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups  cooked couscous
• 1  small  cooked boneless skinless chicken breast, diced
• 3  large  medjool dates, pitted and chopped
• 1⁄3 cup  toasted walnuts, chopped
• 2  scallions, chopped
• 2  tablespoons  grapeseed oil or 2  tablespoons olive oil, more to taste
• 2  tablespoons  peach  balsamic vinegar or 2  tablespoons  regular  balsamic vinegar, more to taste
•  salt & pepper

Directions

1. Combine all ingredients in a large bowl.
2. Cover and chill for 4 hours, or ideally, overnight.
3. This salad tastes best if allowed to chill for a day or so.