Chicken Couscous Salad Recipes

COUSCOUS CHICKEN SALAD

"This is perfect for a speedy lunch. It's easy to make and you can keep most of the ingredients on hand for a nutritious meal." Linda Baggett - Arcata, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 9 servings.

Number Of Ingredients 13

Couscous Chicken Salad image

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.

Nutrition Facts : Calories 392 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 914mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 4g fiber), Protein 33g protein.

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth
1/3 cup water
1-3/4 cups uncooked couscous
3 cups cubed cooked chicken breasts
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 medium tomatoes, chopped
1 medium sweet red pepper, chopped
1 small cucumber, sliced
1/2 cup minced fresh parsley
1/2 cup crumbled feta cheese
3 green onions, sliced
1/4 teaspoon pepper
3/4 cup fat-free Italian salad dressing

ROSEMARY CHICKEN COUSCOUS SALAD

This is a wonderful summer salad. Fresh herbs keep the salad light, while the chicken and feta cheese make it hearty enough to serve for a main meal. Use as a side dish by omitting the chicken and adding chopped artichoke hearts. The salad also works wonderfully with grilled salmon or chicken.

Provided by Shayna

Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 14

Rosemary Chicken Couscous Salad image

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.

Nutrition Facts : Calories 645.7 calories, Carbohydrate 44 g, Cholesterol 68.1 mg, Fat 38.8 g, Fiber 3.4 g, Protein 29.5 g, SaturatedFat 7.6 g, Sodium 911.4 mg, Sugar 4 g

Ingredients

2 cups chicken broth
1 (10 ounce) box couscous
¾ cup olive oil
¼ cup fresh lemon juice
2 tablespoons white balsamic vinegar
¼ cup chopped fresh rosemary leaves
salt and ground black pepper to taste
2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces
1 cup chopped English cucumber
½ cup chopped sun-dried tomatoes
½ cup chopped pitted kalamata olives
½ cup crumbled feta cheese
⅓ cup chopped fresh Italian parsley
salt and ground black pepper to taste

CHICKEN SALAD WITH COUSCOUS

I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!

Provided by Christian Booher

Categories Salad

Time 30m

Yield 6

Number Of Ingredients 13

Chicken Salad with Couscous image

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.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 29.5 g, Cholesterol 44.8 mg, Fat 4.5 g, Fiber 3 g, Protein 25.9 g, SaturatedFat 0.9 g, Sodium 633.3 mg, Sugar 2.8 g

Ingredients

1 cup couscous
2 cups chicken broth
½ cup dry white wine
2 teaspoons olive oil
2 tablespoons fresh lime juice
1 ½ teaspoons ground cumin
1 clove garlic, minced
1 pound skinless, boneless chicken breast meat - cubed
1 green bell pepper, cut into large chunks
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
4 green onions, chopped
¼ cup pitted black olives

COUSCOUS CHICKEN SALAD

I can't remember where I found this recipe, but the first time I ate so much, I felt sick! It is so good! To make it vegetarian, just substitute the chicken with more vegetables. I think the addition of snow peas would be awesome!!!

Provided by Michelle S.

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Couscous Chicken Salad image

Steps:

Cook couscous according to package directions.
Uncover; cool 20 minutes.
In a large bowl, combine couscous and remaining salad ingredients; toss gently.
Combine dressing ingredients.
Shake well.
Pour over salad; toss gently.
Cover.
Let stand at least 1- 2 hours to blend flavors.

Nutrition Facts : Calories 318.3, Fat 15.5, SaturatedFat 2.5, Cholesterol 35, Sodium 421.9, Carbohydrate 27.7, Fiber 2.7, Sugar 2.8, Protein 16.7

Ingredients

1 cup uncooked couscous
1 cup chopped green peppers or 1 cup red pepper
1/2 cup shredded carrot
2 cups cooked chicken, shredded
1 cup sliced celery
2 green onions, sliced
1/3 cup orange juice
1/3 cup oil
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons soy sauce
1/4 teaspoon ground ginger
1 dash salt
1/8 teaspoon pepper