Couscous, Arugula, and Corn Chicken Salad

Sprinkle chicken breasts with paprika, cumin, salt, and pepper. Drizzle olive oil over the chicken breasts and rub thoroughly to evenly distribute seasoning.

Heat a grill pan over medium high heat. Place chicken on the hot grill pan and cook for about three to four minutes per side until cooked through. Let rest for at least five minutes.

Meanwhile, cook couscous according to package directions. In a separate pot, bring salted water to a boil and cook the two ears of corn. Let corn cool then remove kernels from the cob. Remove seeds and stem from the red pepper and chop into a small dice. Cut ricotta salata into matchsticks about one inch long.

In a small bowl, whisk together vinegar, walnut oil, vegetable, some salt and pepper. Toss warm couscous with two tablespoons of the vinaigrette. Drizzle some vinaigrette over the prepared vegetables and toss a couple of tablespoons with the arugula. Slice chicken into thin strips. On individual serving plates arrange arugula in the middle, with the couscous, ricotta salata, corn and red pepper in side by side arrangement over the dish. Serve immediately.