Best Chicken Corn And Couscous Salad Recipes

COUSCOUS, CORN, AND BLACK BEAN CHICKEN SALAD

Couscous, Corn, and Black Bean Chicken Salad image

This is one of my favorite salads, and is a great way to use leftover chicken! The flavor combination of all the veggies and pop of vinegar makes this couscous salad really stand out. Refrigerating is optional. Bon appetit!

Provided by Cooking Fox

Categories Salad Grains

Time 50m

Yield 8

Number Of Ingredients 10

Ingredients

2 ½ cups water
3 tablespoons olive oil, divided
2 cups pearl (Israeli) couscous
¼ cup balsamic vinegar
1 teaspoon white sugar
salt and ground black pepper to taste
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1 ½ cups cooked and cubed rotisserie chicken
½ red bell pepper, chopped

Steps:

Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 51.1 g, Cholesterol 19.7 mg, Fat 8 g, Fiber 7 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 429 mg, Sugar 3.6 g

CHICKEN, CORN, AND COUSCOUS SALAD

Chicken, Corn, and Couscous Salad image

I got this recipe from Martha Stewart's magazine; originally it did not include the chicken but I wanted to add something so it could be a meal by itself. If you'd rather not have the chicken just use another 1/4 cup couscous and another 1 cup corn instead. This makes just enough for me to have it for dinner and next day's lunch; as a side dish I'm guessing it would be enough for three or four.

Provided by Kitty Z

Categories Chicken Breast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon curry powder
2 teaspoons grainy mustard
1 tablespoon white wine vinegar
salt and pepper
4 tablespoons extra virgin olive oil
1/2 cup couscous
2 small chicken breasts, cubed
1 vidalia onion, minced
2 garlic cloves, minced
1 red chili pepper, minced (optional)
2 cups corn kernels (Martha says to slice them off a fresh ear of corn, but I use canned)
1/4 cup fresh cilantro, chopped fine

Steps:

Whisk together the curry powder, mustard, and vinegar.
Season with salt and pepper.
Whisk in 3 tbsp of oil and set aside.
Prepare the couscous by bringing 2/3 cups of water to a boil (use 1 cup of water if you omitted the chicken and are using the 3/4 cups of couscous).
Remove from heat, add couscous, and let sit covered for about 5 minutes.
Heat the remaining oil in a skillet over medium heat.
Cook the chicken until just done; the time will depend on how big your chicken pieces are.
Remove the chicken to another dish and keep warm.
Add the onion to the skillet and cook until softened, about 5 minutes.
Stir in garlic and chile and cook, stirring, about 2 minutes until softened.
Add corn; if using raw then cook about 5 minutes until bright yellow and tender, if using canned then just heat though.
Combine chicken, corn mixture, and couscous.
Add curry mixture and cilantro and toss to combine.