Best 17 Couscous Chicken 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.

CHICKEN SALAD WITH COUSCOUS

Steps:

• Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
• In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
• Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

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.

COUSCOUS CHICKEN SALAD

Steps:

• In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork., Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.

ROSEMARY CHICKEN COUSCOUS SALAD

Steps:

• Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
• Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
• Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

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.

MANGO CHICKEN SALAD WITH COUSCOUS

Steps:

• In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.
• Refrigerate until couscous is tender, about 2 hours.
• In a large skillet over high heat, heat canola oil. Cook chicken until golden brown on the bottom, 3 to 4 minutes. Reduce heat to medium-low. Flip chicken and cook through, 6 to 8 minutes.
• Cool chicken; cut into 1/2-inch dice.
• In a blender set to medium, blend lime juice, vinegar, mustard, honey and soy sauce. Slowly add remaining 2 tablespoons olive oil. Season with salt.
• Break up lettuce heads and combine leaves with arugula in a bowl. Divide lettuce, couscous, chicken and mango among 4 plates. Dress salad with mustard vinaigrette.

SESAME CHICKEN COUSCOUS SALAD

Steps:

• In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled., Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini., In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous. Sprinkle with almonds and sesame seeds.

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.

DILLED COUSCOUS SALAD WITH CHICKEN

Steps:

• Bring chicken broth and salt to boil. Stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with fork and cool slightly.
• Combine orange juice, vinegar, oil and orange peel in large bowl. Mix in couscous. Refrigerate until well chilled.
• Add chicken, green onions, currants and dill to couscous in bowl. Season with salt and pepper and serve.

COUSCOUS SALAD WITH HONEY-MUSTARD CHICKEN

Steps:

• Cook couscous in water as directed on package. Cool uncovered for 20 minutes.
• In large bowl, combine all remaining salad ingredients. Add cooked couscous; toss gently to mix.
• In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.
• Heat oven to 425°F. Line shallow baking pan with foil; spray foil with nonstick cooking spray. In small bowl, combine honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; blend well. Place chicken breast halves in sprayed foil-lined pan. Spread chicken with half of honey-mustard mixture.
• Bake at 425°F. for 20 to 25 minutes or until chicken is fork-tender and juices run clear.
• To serve, arrange salad on individual serving plates. Cut chicken crosswise into slices; arrange on top of salads. Drizzle remaining honey-mustard mixture over chicken.

SUN-DRIED TOMATO CHICKEN PESTO COUSCOUS SALAD

Steps:

• Bring the water and stock to the boil, add sachets cook according to packet instructions. (Mine is 2 minutes) Cut sachets open and pour couscous into a large bowl, fluff with fork.
• Add juice, rind, pesto and chopped sun-dried tomatoes, stir gently to combine.
• Add a little oil to a fry pan, rub 1 tablespoon of pesto over each breast, cook chicken on both sides until browned and cooked through.
• Toss rocket gently into couscous.
• To Serve: place couscous on a plate top with sliced pesto chicken.

CHICKEN DRUMSTICK WITH COUSCOUS SALAD

Steps:

• Preheat a barbecue plate to medium high and spray the chicken drumsticks with cooking spray and season with pepper and put the chicken on the barbecue plate and cook turning often, for 3 to 4 minutes or until lightly browned and then reduce heat to medium low, cover and cook turning twice, for 20 minutes or until the chicken is cooked through (juices should run clear when poked with a skewer - timing could depend on size of drumsticks).
• COUSCOUS SALAD - Meanwhile put the orange juice and water in a small saucepan and cover and bring to a simmer over over a medium heat and then add the couscous and reduce the heat to low and cook covered for 10 minutes or until the liquid has been absorbed and the couscous is just tender and then transfer to a large bowl and set aside for 10 minutes to cool.
• Now add the cucumber, capsicum, rocket, snow peas sprouts and vinegar to the couscous and sitr to combine.
• Put the lemon jice, lemon zest, parsley, garlic and oil in a small bowl and season with pepper and set aside.
• Divide the salad between plates and top with the chicken drumsticks and spoon the lemon mixture over to serve and accompany with the lemon wedges.

COUSCOUS CHICKEN SALAD

Steps:

• Bring broth to a boil in a medium saucepan.
• Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done.
• Remove chicken using a slotted spoon; set aside.
• Cool slightly, and coarsely chop.
• While chicken cools, add couscous to broth; stir well.
• Cover and let stand 10 minutes.
• Place couscous in a large bowl; cool completely.
• Fluff with a fork.
• Stir in basil and next 5 ingredients (basil through garlic).
• Add chopped chicken, tomatoes, onions, and chickpeas; toss gently to combine.
• Cover and refrigerate at least 2 hours or overnight.

MARINATED GRILLED CHICKEN WITH COUSCOUS TOMATO SALAD

Steps:

• Combine garlic, brown sugar, 2 T. lemon juice, and 3 T. olive oil in a small bowl.
• Using a rolling pin, lightly pound chicken breasts between sheets of waxed paper until they are 1/2 inch thick. Place chicken on a plate in a single layer, and coat with the garlic marinade. Season both sides with salt and pepper.
• Cook couscous according to package instructions. Fluff with a fork, then add 1 T. lemon juice, 2 T. olive oil, mint, red onion, tomato, and salt and pepper to taste. Set aside.
• If grilling outside, cook chicken until browned and just cooked through, about 3 minutes on each side. For indoor preparation, preheat oven to 375. Heat an ovenproof skillet on the stovetop, and cook chicken for 3-4 minutes. Flip, then place pan in oven and bake for 3 more minutes. Serve over couscous.

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