To prepare the pickled rhubarb, whisk together the vinegar and honey and season with salt. Toss through the rhubarb ribbons and leave to pickle while the chicken cooks – at least 15 minutes.
Cook the Buttermilk Tenders in the oven or air fryer as per packet instructions.
Cook the couscous in salted boiling water as per packet instructions. Strain and run under cold water. Transfer to a large serving bowl and drizzle with the olive oil, lemon juice and garlic and season with salt & pepper. Gently toss through the rocket, herbs and pickled rhubarb, reserving the pickling rhubarb liquid to use as dressing.
When the chicken is ready, remove from the oven or air fryer and slice into pieces on the diagonal.
Transfer the salad to a large serving platter, top with the buttermilk chicken pieces and chopped pistachios. Mix an extra tablespoon of olive oil through the pickling liquid and drizzle over the salad as dressing.