Prepare the chicken breast by roasting, grilling or air-frying, or use leftover chicken. Cut the chicken into ½-inch chunks.

Prepare the couscous by following the package instructions. If there are no package instructions, add 1 cup of couscous to 1½ cups of boiling salted water (about ½ teaspoon of salt). Reduce the heat to a simmer, cover and simmer for 10 to 12 minutes or until tender. Drain off any excess water if necessary, fluff the couscous and turn it out onto a sheet pan to cool to room temperature.

Make the vinaigrette by mixing the vinegar, mustard, honey, salt and freshly ground black pepper together. Whisk in the olive oil and season to taste.

Place the couscous, chicken, arugula, cherries, scallions, almonds, basil and lemon zest in a large bowl, saving a little lemon zest and basil for garnish at the end. Toss with the vinaigrette. Add almost all the goat cheese and gently toss one more time.

Transfer to a platter lined with arugula or butter lettuce leaves, and then top with the remaining lemon zest, basil and crumbled goat cheese. Serve immediately.