Best Chicken And Couscous Salad Recipes

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD

Steps:

• Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
• Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
• Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
• Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

COUSCOUS, CORN, AND BLACK BEAN CHICKEN SALAD

Steps:

• Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
• Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
• Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

GRILLED LEMON CHICKEN AND MOROCCAN COUSCOUS SALAD

Steps:

• For couscous:
• Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
• For chicken:
• Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
• Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.

COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING

Steps:

• Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool.
• Mix all remaining salad ingredients into cooled couscous.
• Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.

CHICKEN, CORN, AND COUSCOUS SALAD

Steps:

• Whisk together the curry powder, mustard, and vinegar.
• Season with salt and pepper.
• Whisk in 3 tbsp of oil and set aside.
• Prepare the couscous by bringing 2/3 cups of water to a boil (use 1 cup of water if you omitted the chicken and are using the 3/4 cups of couscous).
• Remove from heat, add couscous, and let sit covered for about 5 minutes.
• Heat the remaining oil in a skillet over medium heat.
• Cook the chicken until just done; the time will depend on how big your chicken pieces are.
• Remove the chicken to another dish and keep warm.
• Add the onion to the skillet and cook until softened, about 5 minutes.
• Stir in garlic and chile and cook, stirring, about 2 minutes until softened.
• Add corn; if using raw then cook about 5 minutes until bright yellow and tender, if using canned then just heat though.
• Combine chicken, corn mixture, and couscous.
• Add curry mixture and cilantro and toss to combine.

CHOPPED SALAD WITH CHICKEN, COUSCOUS, AND VEGETABLES

Steps:

• Blend basil leaves, mayonnaise, and shallot in processor until smooth. Gradually blend in buttermilk and lemon juice. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.
• Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, and 1/6 of Asiago cheese mixture, form rows on each of 6 plates. Serve, passing dressing separately.
• Available at specialty foods stores and some supermarkets.

CONFETTI CHICKEN AND COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions.
• In large serving bowl, mix chicken, carrot, bell pepper and chives. Add cooked couscous; fluff with fork until well mixed. Cool slightly.
• In tightly covered container, shake all dressing ingredients. Pour over salad; toss gently to coat. Serve immediately.

GRILLED LEMON CHICKEN AND MOROCCAN COUSCOUS SALAD

Steps:

• For couscous:
• Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
• For chicken:
• Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
• Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.

CURRIED COUSCOUS AND CHICKEN SALAD.

Steps:

• Bring chicken broth to a boil in microwave or saucepan.
• Combine couscous, raisins, and curry powder in a medium bowl. Stir in broth, cover and let stand 5 minutes.
• Fluff couscous with a fork and let cool to room temperature.
• In a large bowl mix mayonnaise, ginger, and lemon juice. Add chicken, celery, green onions, almonds, and cooled couscous mixture. Toss gently. Fold in grapes and parsley. Refrigerate at least 2 hours before serving.

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD

Steps:

• Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat. Cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
• Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
• Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts. Cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place 3 tablespoons dressing in a large bowl. Stir in sugar. Add tomatoes, cucumber, and red onion. Toss to combine. Season with salt and pepper. Add feta cheese and toss again.
• Drizzle remaining dressing over couscous and fold in olives.
• Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

MEDITERRANEAN CHICKEN AND COUSCOUS SALAD

Steps:

• In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.
• Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.
• Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
• In a small stockpot, bring chicken stock to a boil.
• Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
• While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
• Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.
• Fold in the lemon juice, zest, and chopped herbs.
• Season with salt and pepper if needed.

HONEY-AND GARLIC ROASTED CHICKEN WITH PEARL COUSCOUS SALAD

Steps:

• Adjust rack to middle position and heat oven to 450 degrees. Heat one tablespoon oil and couscous in medium saucepan voer medium heat stirring until grains are golden, about 5 minutes. Stir in 2 cups water and 1/4 teaspoon salt and bring to boil. Reduce heat to low, cover,and simmer until couscous is tender,9-12 minutes.
• While couscous cooks, mine garlic. Whisk honey, 1/2 teaspoon vinegar, paprika and 2/3 of garlic together in small bowl. Trim chicken and cut breasts in half crosswise. Pat chicken dry with paper towels and season with salt and pepper.
• Heat 1 tablespoon oil in 12 inch ovensafe skillet until just smoking. Place chicken skin side down in skillet until well browned, 6-8 minutes. Flip chicken and brush with glaze. Transfer skillet to oven and roast until done 15 to 20 minutes.
• While chicken cooks, mince tarragon. Whisk remaining garlic, remaining 2 tablespoons olive oil, remaining two tablespoons vinegartarragon salt and pepper together in large bowl. Peel and grate carrots.
• Transfer chicken to platter, tent with foil and let rest, reserving pan juices in skilllet. Take 1/4 cup pan juices and add to dressing bowl and whisk to combine. Measure out 1/4 cup dressing and set aside for serving.
• Add spinach, cous cous, and carrots to large bowl with remaining dressing and toss to coat. Drizzle chicken with reseerved dressing and serve with cous cous salad.

CHICKEN, COUSCOUS, AND FIG SALAD WITH TOASTED ALMONDS

Steps:

• Add the couscous to a bowl; add in the boiling water and ½ teaspoon salt; stir once.
• Cover tightly and let stand 10-15 minutes or until water is absorbed and couscous is tender.
• In a small bowl, whisk the olive oil, lemon juice, garlic, lemon zest, ½ teaspoon salt, and black pepper until blended.
• When the couscous is ready, turn the bowl over onto a large deep platter and break the couscous apart with a chopstick or handle of a wooden spoon; allow to cool slightly.
• Add the chicken, romaine, figs, diced tomatoes, diced cucumber, parsley, mint, and dill to the couscous.
• Top with the dressing; gently toss the ingredients together, using your fingers to separate the grains of couscous if necessary; toss until well combined.
• Clean the rim of the platter if necessary; arrange the tomato wedges and cucumber slices around the edges of the salad.
• Heat the almonds in a small skillet over med-low heat, stirring, about 5 minutes or until toasted.
• Sprinkle the almonds on top; serve at room temperature.

CHICKEN AND COUSCOUS SALAD

Steps:

• To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine. Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan. Nutritional Information Calories: 334 (29% from fat) Fat: 10.9g (sat 2g,mono 5.9g,poly 2.1g) Protein: 20.9g Carbohydrate: 35.8g Fiber: 2.9g Cholesterol: 39mg Iron: 1.8mg Sodium: 484mg Calcium: 23mg

CHOPPED SALAD WITH CHICKEN, COUSCOUS AND VEGETABLES

Steps:

• Blend basil leaves, mayonnaise, and shallot in processor until smooth.
• Gradually blend in buttermilk and lemon juice.
• Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.
• Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, and 1/6 of Asiago cheese mixture, form rows on each of 6 plates.
• Serve, passing dressing separately.
• **Note: you won't necessarily use all of the dressing; it just depends on how much or little you like on your salad.