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Mango Chicken Salad with Couscous

['1/4 cup Moroccan couscous', '1 1/2 tablespoons finely chopped green bell pepper', '1 1/2 tablespoons finely chopped red bell pepper', '1/4 cup finely chopped red onion', '1/2 cup fresh lemon juice', '4 tablespoons extra-virgin olive oil, divided', '1 tablespoon canola oil', '4 boneless, skinless chicken breasts (3 ounces each)', '1/3 cup fresh lime juice', '1/4 cup Japanese rice vinegar', '2 tablespoons whole-grain mustard', '2 tablespoons honey', '2 teaspoons reduced-sodium soy sauce', '1/2 head romaine', '1/2 head frisée', '1/2 head hydro Bibb lettuce', '1 cup arugula', '1/2 mango', 'thinly sliced']

In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.
Refrigerate until couscous is tender, about 2 hours.
In a large skillet over high heat, heat canola oil. Cook chicken until golden brown on the bottom, 3 to 4 minutes. Reduce heat to medium-low. Flip chicken and cook through, 6 to 8 minutes.
Cool chicken; cut into 1/2-inch dice.
In a blender set to medium, blend lime juice, vinegar, mustard, honey and soy sauce. Slowly add remaining 2 tablespoons olive oil. Season with salt.
Break up lettuce heads and combine leaves with arugula in a bowl. Divide lettuce, couscous, chicken and mango among 4 plates. Dress salad with mustard vinaigrette.

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