Couscous Chicken Salad with Citrus Dressing

Adapted from Whole Grains for Busy People

This hearty salad is a snap if you use leftover chicken. If you have a family of very hungry eaters or you want leftovers for lunches, consider doubling the recipe.

  • 1 cup whole wheat couscous
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 large carrot
  • 1 Granny Smith apple, unpeeled, cored and sliced
  • 2 to 3 cups chopped cooked chicken
  • 1/4 cup shelled, roasted, salted pistachios
  • 1/4 cup chopped fresh cilantro (skip if you don’t like)
  • For the dressing:
  • 1/4 cup olive oil
  • Zest of 1 lemon
  • Zest of 1 lime
  • 3 tablespoons fresh lemon juice (2 lemons)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon soy sauce
  • 1/2 teaspoon salt
  • Mesclun greens
  • Place couscous in a sauce pan and stir in 1 tablespoon of olive oil to coat evenly. Pour boiling water over couscous (check package details for instructions on how much water per cup of couscous), add salt and cover. Let sit off heat for 5 minutes, then fluff with a fork.
  • Meanwhile, use a vegetable peeler to make ribbons with the carrot. Place in a large bowl and add apple, chicken, pistachios and cilantro, if using.
  • In a small bowl, mix dressing by combining olive oil, lemon and lime zest, lemon and lime juice, soy sauce and salt. Toss dressing with the salad and season with salt and pepper to taste.
  • Serve over a bed of mesclun greens.
  • Quick Tips
  • 1. If you’ve made the Roast Chicken with Bread Salad earlier in the week, this is a terrific use for the leftover chicken meat. In fact, if you’ve roasted a second chicken for leftovers you should have enough to double the recipe.
  • 2. This salad tastes great the next day. The apples do not brown due to the citrus juices and after a day, the flavors have melded very nicely.
  • 3. If your children do not like their food to touch, consider deconstructing this salad and serving its components alone – chicken, couscous, cut apples, carrot ribbons. I often find that deconstructing what the adults are eating makes all the difference to the kids. For them, it’s all about the presentation.

Preparation time: 20 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4

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