Best Chicken Satay Couscous Salad Recipes

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CHICKEN SATAY WITH GRILLED VEGETABLE COUSCOUS



Chicken Satay with Grilled Vegetable Couscous image

Provided by Sandra Lee

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 16

1 (14-ounce) can unsweetened coconut milk
1/4 cup brown sugar
2 tablespoons soy sauce
2 teaspoons chopped garlic
1 teaspoon ground cumin
1/2 orange, zested, reserve remainder for Grilled Fruit Skewer recipe
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken thighs, about 8 thighs
12 (10-inch) skewers
1/2 cup peanut butter
1 tablespoon hot sauce, or to taste
Canola oil, for brushing
1 (10-ounce) package couscous
1 green bell pepper
1 medium zucchini
1 medium red onion

Steps:

  • In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste. Pour half of the marinade into a large resealable bag. Reserve 2 tablespoons of the remaining half of the marinade for the Online Round 2 recipe Sweet and Spicy Chicken Wraps. Reserve the rest of the marinade, for the dipping sauce, in a small bowl. Cut each chicken thigh into 6 strips and add to the bag with the marinade. Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight.
  • Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes.
  • Dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve.
  • Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer. Put them onto an oiled grill and cook until slightly charred and cooked through. Reserve 4 skewers for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
  • Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside.
  • Cut the pepper into quarters and remove the core and the seeds. Slice the zucchini and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side. Remove them from the grill and cut them into small pieces. Gently stir the chopped vegetables into the couscous, cover, and keep warm. Reserve 1 cup for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
  • Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous.

CHICKEN SATAY-STYLE WITH COUSCOUS



Chicken Satay-Style with Couscous image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups water
3/4 cup unsweetened coconut milk
1/4 cup fresh lemon or lime juice (2 lemons or 3 limes)
2 teaspoons salt
1 3/4 cups (10-ounce box) couscous
1 garlic clove, minced
1 teaspoon ground curry powder
1/4 cup peanut butter, preferably chunky
1 1/4 pounds skinless boneless chicken tenders, or chicken breasts cut into strips about 1/2-inch wide and 3 inches long
4 tablespoons unsalted butter
Freshly ground pepper
Chopped roasted peanuts and cilantro, for garnish, optional

Steps:

  • In a mixing bowl combine the water, 1/4 cup of the coconut milk, 2 tablespoons of the lemon or lime juice, and 1 teaspoon salt. Add the couscous and steep for 15 minutes while you proceed to the next step. In another mixing bowl combine the garlic, curry powder and peanut butter and whisk in the remaining coconut milk and lemon or lime juice and another teaspoon of salt.
  • Marinate the chicken strips in this mixture while the couscous is also steeping. Melt the butter in a wide large skillet, over medium heat. Add the chicken with its marinating liquid and cook, stirring frequently until the chicken turns opaque, about 3 minutes. Cover and simmer, over low heat for 5 minutes or until the chicken is just cooked through. Scatter the couscous over the chicken, and simmer, covered, over low heat for 8 minutes or until the couscous has heated and the chicken is cooked through.
  • Take care to do this last step over low heat or the chicken will burn. Mix the ingredients together, adjust seasoning and serve immediately. Garnish with peanuts and chopped cilantro if you wish.

CHICKEN SATAY SALAD



Chicken Satay Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 skinless, boneless chicken breasts (about 1 pound)
7 tablespoons (about 1/2 cup) Thai peanut sauce
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper
2 tablespoons fresh lime juice
1 head romaine lettuce, sliced
1/2 English cucumber or 2 Persian cucumbers, cut into matchsticks
1 medium carrot, halved lengthwise and thinly sliced
1 red bell pepper, thinly sliced
1/4 cup roughly chopped fresh cilantro, plus more for topping
3 tablespoons chopped roasted salted peanuts

Steps:

  • Preheat a grill or grill pan to medium high. Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons peanut sauce, 1/2 tablespoon vegetable oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to a plate.
  • Whisk the remaining 5 tablespoons peanut sauce and 2 1/2 tablespoons vegetable oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss. Season with salt and pepper and divide among bowls. Top with the chicken, peanuts and more cilantro.
  • Per serving: Calories 363; Fat 20 g (Saturated 2 g); Cholesterol 66 mg; Sodium 208 mg; Carbohydrate 15 g; Fiber 5 g; Protein 32 g

Nutrition Facts : Calories 363 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 208 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 32 grams

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD



Lemon Herb Chicken with Couscous and Cucumber Salad image

Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.

Provided by Julie Hubert

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 46m

Yield 4

Number Of Ingredients 17

2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
½ cup extra-virgin olive oil
2 lemons, juiced
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried oregano
4 (4 ounce) thinly sliced skinless, boneless chicken breasts
1 pinch sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar
2 large vine-ripened tomatoes
1 English cucumber, chopped
¼ red onion, finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley

Steps:

  • Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
  • Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
  • Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
  • Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g

CHICKEN SALAD WITH COUSCOUS



Chicken Salad with Couscous image

I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!

Provided by Christian Booher

Categories     Salad

Time 30m

Yield 6

Number Of Ingredients 13

1 cup couscous
2 cups chicken broth
½ cup dry white wine
2 teaspoons olive oil
2 tablespoons fresh lime juice
1 ½ teaspoons ground cumin
1 clove garlic, minced
1 pound skinless, boneless chicken breast meat - cubed
1 green bell pepper, cut into large chunks
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
4 green onions, chopped
¼ cup pitted black olives

Steps:

  • Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
  • In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
  • Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 29.5 g, Cholesterol 44.8 mg, Fat 4.5 g, Fiber 3 g, Protein 25.9 g, SaturatedFat 0.9 g, Sodium 633.3 mg, Sugar 2.8 g

ROSEMARY CHICKEN COUSCOUS SALAD



Rosemary Chicken Couscous Salad image

This is a wonderful summer salad. Fresh herbs keep the salad light, while the chicken and feta cheese make it hearty enough to serve for a main meal. Use as a side dish by omitting the chicken and adding chopped artichoke hearts. The salad also works wonderfully with grilled salmon or chicken.

Provided by Shayna

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 cups chicken broth
1 (10 ounce) box couscous
¾ cup olive oil
¼ cup fresh lemon juice
2 tablespoons white balsamic vinegar
¼ cup chopped fresh rosemary leaves
salt and ground black pepper to taste
2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces
1 cup chopped English cucumber
½ cup chopped sun-dried tomatoes
½ cup chopped pitted kalamata olives
½ cup crumbled feta cheese
⅓ cup chopped fresh Italian parsley
salt and ground black pepper to taste

Steps:

  • Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
  • Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
  • Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

Nutrition Facts : Calories 645.7 calories, Carbohydrate 44 g, Cholesterol 68.1 mg, Fat 38.8 g, Fiber 3.4 g, Protein 29.5 g, SaturatedFat 7.6 g, Sodium 911.4 mg, Sugar 4 g

CHICKEN SALAD WITH COUSCOUS



Chicken Salad with Couscous image

Categories     Salad     Chicken     Fruit     Leafy Green     Nut     Poultry     Low Fat     Quick & Easy     Low Cal     High Fiber     Low Sodium     Grapefruit     Walnut     Healthy     Grape     Couscous     Self

Yield Makes 4 servings

Number Of Ingredients 13

1 cup regular or whole-wheat couscous, or quinoa
1/2 tsp ground cumin
1 1/2 tbsp chopped fresh parsley leaves
2 tbsp chopped walnuts
8 oz smoked boneless chicken breast, cut into 3/4-inch cubes
2 cups red seedless grapes, halved
2 cups green seedless grapes, halved
1/4 cup fresh pink grapefruit juice
1 tbsp fresh lemon juice
1/4 cup fresh lime juice
1/2 cup packed fresh basil leaves, cut into thin strips
1/2 tsp curry powder
1 bunch arugula (about 2 cups packed), coarse stems discarded

Steps:

  • Cook couscous (or quinoa) according to package directions. Stir in cumin and parsley and salt to taste. Let cool to room temperature. To toast walnuts, heat a dry pan over medium heat. Add walnuts and shake or stir 6 or 7 minutes, until lightly browned. In a bowl, toss chicken, grapes, juices, basil, and curry and salt and pepper to taste. Arrange arugula on 4 plates and divide couscous among them. Top with chicken mixture and drizzle remaining liquid over salads. Sprinkle salads with walnuts.

CHICKEN SATAY COUSCOUS SALAD



Chicken Satay Couscous Salad image

Make and share this Chicken Satay Couscous Salad recipe from Food.com.

Provided by Holmfridur Karlsdot

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

3 chicken breasts
1/2 cup ready-made satay sauce
2 cups ready-made couscous with sun-dried tomatoes
2 cups spinach
1/4 cup sun-dried tomato, chopped
1/4 cup cherry tomatoes, quartered
1/4 cup feta cheese
1/4 cup avocado (optional)
1/4 red onion (optional)
1/8 cup sunflower seeds

Steps:

  • Cut the chicken breasts into cubes. Coat with satay sauce and fry until done. Cool.
  • Prepare the couscous as directed on the bag. Prepared couscous should be around 2 cups. Cool.
  • Cut the sun-dried tomatoes, tomatoes and mush the feta.
  • Optional - cut the avocado and onion into 1 cm cubes.
  • Toss everything together and sprinkle with sunflower seeds.

Nutrition Facts : Calories 502.4, Fat 29, SaturatedFat 9, Cholesterol 155.9, Sodium 513.1, Carbohydrate 8.1, Fiber 2.5, Sugar 4.2, Protein 51.8

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