Trina's Kitchen: Buffalo Chicken Salad Bowl for Lunch

• ⅔ cup cooked whole-wheat couscous

• 2 tablespoons honey-mustard vinaigrette, divided

• 1 roasted chicken thigh, sliced

• 2 stalks celery, chopped

• 1 carrot, peeled and cut into ribbons with a vegetable peeler

• 2 tablespoons crumbled blue cheese

• Hot sauce to taste

Combine couscous and 1 tablespoon dressing a medium sealable container. Top with chicken, celery, carrot ribbons and blue cheese. Drizzle with the remaining 1 tablespoon dressing. Refrigerate for up to 5 days. Top with hot sauce just before serving.