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You are here: Home / Recipes and Cooking Tips / Easy Summer Couscous Chicken Salad

Easy Summer Couscous Chicken Salad

June 24, 2015 by D Durand 3 Comments

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Easy Summer Couscous Chicken Salad Recipe - This easy couscous chicken salad recipe is a quick and easy dinner recipe or the perfect side dish for a party.

Summertime is the perfect time to bring out all the cold salad recipes. There is so many fresh vegetables to choose from to make awesome crowd-pleasing salads and many salads are easy to put together. This easy summer couscous chicken salad is sure to be a hit at the next BBQ or potluck you attend this summer! It’s not only simple to make, but also a great way to use up any extra vegetables you have on hand.

If you have never made couscous, it is very simple. It cooks up similarly to rice and takes on whatever flavor you give it beautifully. When you need a summer salad for your summer get together, try this one out!

Easy Summer Couscous Chicken Salad

Ingredients:

1 lb boneless, skinless chicken breasts
1 cup uncooked couscous
1 small Spanish onion, diced
1/2 cup diced red pepper
1/2 cup diced green pepper
1 ear sweet corn
2 garlic cloves, minced
1/4 cup chives, chopped
1 1/4 cup chicken stock
1/4 kosher salt
Fresh cracked black pepper (to taste)
1 tsp of unsalted butter
1 Tbsp of olive oil

Directions:

Cook your chicken breasts on the grill or in the oven. Shred when they are done and place them in the refrigerator.

Pour 1 1/4 cup of unsalted chicken stock in a medium stock pot and bring to a boil.  Add salt, butter and olive oil. Add uncooked couscous slowly and stir constantly with a fork  Cover pot with a tight fitting lid and remove from heat and let stand. After 5 minutes fluff couscous with fork.
Chop your vegetables (peppers and onions)  and set them aside in your fridge.
If using fresh corn on the cob, take a knife and remove it from the raw ear.
corn off the cob for couscous chicken salad
Place your corn in a skillet with 2 tbsp butter and stir over medium heat to cook it. Add a dash of salt and pepper. Add in garlic.
cold salad recipe
Add in the rest of your vegetables and sweat them with a little bit of water. Toss in your shredded chicken. Allow all water to evaporate, but keep stirring as to not allow vegetables to burn.

Allow the vegetable mixture and couscous to cool in the refrigerator. When cool, combine all ingredients into a cold salad and serve!

Chicken Salad Recipe

Easy Summer Couscous Chicken Salad
 
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Author: DT Worthey
Ingredients
  • 1 lb boneless, skinless Chicken breasts
  • 1 Cup Uncooked Couscous
  • 1 Small Spanish Onion, Diced
  • ½ Cup Diced Red Pepper
  • ½ Cup Diced Green Pepper
  • 1 Ear Sweet Corn
  • 2 Garlic Cloves, Minced
  • ¼ Cup Chives, Chopped
  • 1¼ Cup Chicken Stock
  • ¼ Kosher Salt
  • Fresh Cracked Black Pepper (to taste)
  • 1 tsp of Unsalted Butter
  • 1 Tbsp of Olive Oil
Directions
  1. Cook your chicken breasts on the grill or in the oven. Shred when they are done and place them in the refrigerator.
  2. Pour 1¼ cup of unsalted chicken stock in a medium stock pot and bring to a boil. Add salt, butter and olive oil. Add uncooked couscous slowly and stir constantly with a fork Cover pot with a tight fitting lid and remove from heat and let stand. After 5 minutes fluff couscous with fork.
  3. Chop your vegetables (peppers and onions) and set them aside in your fridge.
  4. If using fresh corn on the cob, take a knife and remove it from the raw ear.
  5. Place your corn in a skillet with 2 tbsp butter and stir over medium heat to cook it. Add a dash of salt and pepper. Add in garlic.
  6. Add in the rest of your vegetables and sweat them with a little bit of water. Toss in your shredded chicken. Allow all water to evaporate, but keep stirring as to not allow vegetables to burn.
  7. Allow the vegetable mixture and couscous to cool in the refrigerator. When cool, combine all ingredients into a cold salad and serve!
3.3.3077

 

More Salad Recipes:

Cranberry Walnut Rotisserie Chicken Salad

Salmon and Blueberry Salad with Raspberry Vinaigrette

Caribbean Taco Salad with Mango Salsa

Southwest Quinoa Salad

Italian Chicken Salad

You can find D. Durand Worthey sharing Indie music at  The Earology Dept. and sharing recipes at A Worthey Read.

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Comments

  1. Natalie Bradley says

    July 7, 2015 at 4:22 am

    GREAT recipe! Thanks so much for sharing and make sure to join us again on tomorrow’s link party! 🙂

    Reply
  2. Kristen from The Road to Domestication says

    July 6, 2015 at 10:30 am

    Ooo, this looks so fresh and delish! Perfect for summer! Thanks so much for taking the time to link up with us over at the #HomeMattersParty – we hope to see you again on Friday!

    Reply
  3. Joy @ Yesterfood says

    July 5, 2015 at 11:42 am

    This looks so wonderful! I love couscous. It’s one of my features tomorrow night at Treasure Box Tuesday! Thank you for linking up with us! 🙂

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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