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In a medium bowl, whisk together Lee Kum Kee Sauce for Orange Chicken, olive oil, lemon juice, white vinegar and 2 Tbsp. of salt. Set aside.
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Using a large bowl or lidded plastic container, add the cooked couscous, chicken breast, cucumbers, tomatoes, and 2 tsp. of salt, and mint. Gently toss.
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Drizzle 3/8 cup of the pre-made orange vinaigrette over the couscous mixture. Toss again gently to coat all items in the dressing.
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Cover and refrigerate for at least an hour.
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Serve with extra mint leaves or more dressing if desired.