pesto and olive salad

This salad was "inspired" by the Nando's butternut squash and couscous salad in DC. I marked this vegan and vegetarian because you can obviously leave out the chicken if desired.

Ingredients for 2:

• 1 large chicken breast (or 2 small)
• spice mix*
• 1 cup cooked plain couscous
• olive oil
• 1 large shallot
• 1 bag frozen cubed butternut squash (I've also used sweet potatoes which was great)
• 1 bag/box of spinach (or mache)
• basil
• 7-8 tblsp pine nuts
• large green olives
• 2 garlic cloves
• salt and pepper
• shaved parmesan

*Spice Mix: this is a general mix that I use on chicken that gives this salad a lot of flavor. I don't measure; just mix until it seems right: kosher salt, black pepper, cumin, coriander, cayenne pepper.

Instructions:

1. Cook couscous according to package instructions.
2. Lightly coat chicken with olive oil, then spread spice mix over both sides. Bakes on foiled cookie sheet on 350 until cooked through (varies greatly depending on thickness of chicken but maybe 20 minutes).
3. While the chicken is cooking, thinly slice the shallot and saute with a bit of olive oil on medium heat. When it becomes translucent, add the squash or sweet potatoes. Dash of salt of pepper, cover with a lid and cook until squash is soft (about 15 minutes).
4. While those are cooking, make a pesto in a blender or food processor. Blend pine nuts, two handfuls of spinach, 1 handful of basil, garlic, some salt and pepper and a generous dose of olive oil. Blend completely. If not runny, blend more and add olive oil.
5. Plate a serving of spinach and drop pesto around the surface. Add slices of chicken breast topped also with pesto. Serve squash and olives on top. Sprinkle remaining pine nuts. Top with shreds of parmesan.