Couscous Salad with Chicken

Oxmoor House
This 20-minute salad is a great way to use leftover chicken. We've added quick-cooking couscous and a light salad dressing for flavor.
5 servings (serving size: 1 cup)


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1 1/4 cups fat-free, lower-sodium chicken broth
1 cup uncooked couscous
1 1/2 cups cubed cooked chicken breast
1/2 cup thinly sliced green onions (2 large)
1/2 cup diced tomato
1/2 cup chopped seeded peeled cucumber
6 tablespoons light olive oil vinaigrette
2 tablespoons crumbled feta cheese


1. Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes.

2. Fluff couscous with a fork; spoon into a large bowl. Let cool slightly. Add chicken and remaining ingredients to couscous; toss gently.


Young Chefs can:

Identify and locate vegetables

Measure chopped cucumber


Older Chefs can:

Help cube or shred chicken breast

Add measured ingredients to cooked couscous

Created date

August 2011

Nutritional Information

Calories 258
Caloriesfromfat 0.0 %
Fat 6.3 g
Satfat 1.3 g
Monofat 0.7 g
Polyfat 0.5 g
Protein 18.5 g
Carbohydrate 30.8 g
Fiber 2.4 g
Cholesterol 39 mg
Iron 1.1 mg
Sodium 363 mg
Calcium 45 mg