"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." — Shayna
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1 (10 ounce) box
fresh lemon juice
white balsamic vinegar
chopped fresh rosemary leaves
salt and ground black pepper to taste
cooked skinless, boneless chicken breast halves, cut into bite-size pieces
chopped English cucumber
chopped sun-dried tomatoes
chopped pitted kalamata olives
crumbled feta cheese
chopped fresh Italian parsley
This was a delicious recipe! Great combination of flavors - I was tempted to leave out the olives but I'm glad I added them - the kalamata's added a delicious, subtle taste. To make it a little lighter, I used much less oil and whole wheat couscous. You can also used reduced fat feta to cut out some more fat. I also sauteed the chicken in a balsamic marinade to give it extra flavor. The second time I made this I used fig flavored white balsamic which was delish!
Update - made again replacing sundried tomatoes and olives with dried cranberries and chickpeas. Also used a honey flavored rotisserie chicken. It worked great for a sweeter option (can also use goat cheese instead of feta)
DIDN'T LIKE AT ALL
This is an interesting, tasty recipe; I'm so glad I tried it! I made it last night because the ingredient mix was not a familiar taste combination to me. Also, I wanted to make enough to share with a neighbor who had been very helpful to me during some recent medical problems and now had some of her own.
I made the recipe as written, though I used extra virgin olive oil (2/3rds cup), 1 1/2 Tbs regular balsamic vinegar, and added a bit more lime juice (didn't have lemon) after tasting. In my mind this is not a big change to the recipe. Used the fresh herbs, rather than dried, as listed. The dressing tasted a bit odd, but other reviewers said to try it. I cut up two boneless skinless chicken breasts into fairly small slivers rather than chunks, then pan fried a few minutes, added some water, covered, and cooked through. Drained the juice (saved for my cats) then refrigerated the chicken. Julienned English cucumber with a small V-Slicer Plus mandoline (available from BB&B), chopped the kalamatas, and chopped some oil-packed sundried tomatoes. Made 1 cup couscous in only 1 cup water with some butter and Herb-Ox dried chicken bouillon powder. Turned out fine.
Mixed it all up and tasted. Needed some more salt and pepper. Then added about a cup of chopped oil-packed artichoke hearts and tasted again. Great! Served over chopped lettuce.
My neighbor and her husband really enjoyed it, wanted the recipe for herself, and my husband wanted seconds.
Great for a summer meal. Friends loved it and asked for the recipe. I would cut down on the vinegar next time though.
Great refreshing salad! I did make a few changes though...didn't have sun-dried tomatoes so used roasted red and yellow peppers. Also, this recipe makes WAY too much dressing. It had a good flavor (I used a 1/2 C evoo and a 1/2 C lemon juice, 2 T. regular balsamic and the rosemary, S&P) but I only used a few tablespoons to dress the salad. Maybe just put it out on the table so your guests can put as much or as little as they want on their salad. Addictive!!!
This was just awesome! I made it as written since this was my first cooking experience with couscous and my first time with a Mediterranean style dish. I will make this often, but I will definitely cut way back on the olive oil, and I'll use fresh tomatoes and cucumbers out of my garden instead of sun-dried tomatoes and English cucumbers. Probably going to use black olives next time just from an expense standpoint, too. I'll also thoroughly cool the couscous before adding the cucumbers since the cucumbers became slightly less crispy because of the warmth. The flavor was unbelievably good, and I'm trying to think of other uses for the dressing.
Really delicious. I only used about 3/4 of the salad dressing and there could be less olive oil, and I didn't use white balsamic. I added dried cranberries as well as the sun dried tomatoes because it definitely needed some colour, however next time I make it I will use the cranberries and omit the sun dried. I will also like to add some artichokes next time. Yummy!
I would recommend using less olive oil. Nice served hot. Leftovers great in a pita or tortilla wrap.
* Percent Daily Values are based on a 2,000 calorie diet.
Rosemary Chicken Couscous Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 349
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