Warm Salad With Couscous & Grilled Coriander Chicken

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The chicken:

3/4 teaspoon kosher salt

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1 pound boneless skinless chicken breast or leg meat

2 teaspoons olive oil + more for pan

The salad:

2 teaspoons white wine vinegar

1/8 teaspoon ground coriander

1 tablespoon chicken broth or orange juice

1 tablespoon extra virgin olive oil

-- Kosher salt, to taste

-- Freshly ground black pepper, to taste

8 cups lightly packed baby spinach or arugula leaves

1 cup grated carrots (from 1-2 large carrots)

1/4 cup finely diced red onion

1/2 cup (measured dry) Israeli couscous or fregola, cooked according to package directions and drained well

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