Couscous Salad with Roasted Chicken

Oxmoor House
Couscous Salad with Roasted ChickenRecipe
Oxmoor House
The flavors of this salad meld as it chills. Be sure to prepare enough to have leftovers—it makes a great portable lunch.
4 servings (serving size: about 1 cup)


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1/3 cup uncooked couscous
1 1/2 cups chopped roasted chicken breast
1 cup chopped English cucumber
1 cup halved grape tomatoes
1 cup chopped fresh parsley
1/4 cup chopped fresh mint
4 green onions, chopped
1 garlic clove, minced
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt


Prep: 8 Minutes
Cook: 2 Minutes
Other: 5 Minutes

1. Prepare couscous according to package directions, omitting salt and fat. Fluff couscous with a fork.

2. Combine couscous, chicken, and next 6 ingredients in a large bowl. Set aside.

3. Combine lemon juice, olive oil, and salt in a small bowl; stir well with a whisk. Pour dressing over couscous mixture; toss gently.

Serve with: Greek Pita Chips

Created date

January 2011

Nutritional Information

Calories 230
Caloriesfromfat 0.0 %
Fat 9.3 g
Satfat 1.6 g
Monofat 5.7 g
Polyfat 1.5 g
Protein 19.7 g
Carbohydrate 17.7 g
Fiber 2.8 g
Cholesterol 45 mg
Iron 2.7 mg
Sodium 356 mg
Calcium 66 mg