Yield
4 servings (serving size: 1 1/2 cups)

A great way to use leftover chicken, this 20-minute dinner salad uses quick-to-cook couscous and lots of brightly flavored herbs.

How to Make It

Step 1

To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.

Step 2

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.

Step 3

Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Omimiof6's Review

kathdash
August 28, 2014
The 3 teenagers, aka locusts or grand kids, wanted shrimp, not chicken. So I bought 1 1/2 lb medium deveined shrimp for the doubled recipe, defrosted the whole bag, seasoned leaning toward .Mexican spices (at my own home I would have used Caribbean jerk seasoning), saute'd them until done, then added them to the rest of the recipe as written. 2 hrs of mingle time was enough to blend the flavors. 7 people polished the doubled recipe and a loaf of Publix' sourdough bread. The next time I will serve the salad on a bed of spinach or other greenery. Our picky son-in-law even asked me to email the recipe to our daughter! Raves from the locusts whose individual preferences make preparing a meal everyone likes a challenge!

mozahh's Review

alisonca
June 15, 2014
I LOVED IT !! Such a light and flavourful recipe, i just substituted the wine vinegar with balsamic vinegar and added some lemon juice.

Sheraphics

swimnfred6
August 12, 2015
Something different when tired of pasta.

Reneep's review

PauletteinSC
July 22, 2015
I made this recipe and loved it. I love the texture of couscous and I think it's so great for summer salads. I also recently made this chicken salad which I loved...light and super simple to make: http://perdueyummersummer.com/recipes/apple-and-curry-chicken-salad/25/

MarinelaTimofte's Review

gisele
September 07, 2013
N/A

ptk214's Review

Janellemc
December 22, 2012
I made the recipe as written. There's a lot of chopping, so be prepared. That is, unless you have someone in the wings to chop everything for you like in the video. I had prepared and mixed everything together before I had chopped any of the fresh parsley and tasted it to see if it actually needed the parsley. There was an overpowering taste of the white wine vinegar, so I went ahead and added the parsley. Amazingly enough the parsley toned down the vinegar taste. I let it sit over-night in the fridge and took it to a potluck at work. No one asked for the recipe, even though most people ate it. I found it to still have a bit of a vinegar taste, but did enjoy it. I may add the cherry tomatoes and feta cheese like suggested in the video next time.

tlweidner's Review

yoohoopug
December 18, 2012
Another delicious recipe from Cooking Light. This is perfect for brown bagging or a light supper. Instead of radishes I added grape tomatoes. They were an excellent addition.

PauletteinSC's Review

tiffnco
December 15, 2012
Pretty good. I like more vegetables in proportion to the couscous, so I doubled the cucumbers and added a green pepper. I didn't have any radishes, so I added some diced pepper jack cheese for some bite. The vinegar taste was pretty strong--- I am hoping it mellows as it sits in the fridge. Used toasted sunflower seeds in place of the pine nuts--- a nice substitution.

purrlgirrl's Review

Omimiof6
December 13, 2012
N/A

wjc500's Review

partythesue
December 13, 2012
I have made this many times - it is a favorite. I usually leave out the radishes and add a handful of arugula (rocket) or chickpeas.