Best Chopped Salad With Chicken Couscous And Vegetables Recipes

VEGETABLE COUSCOUS SALAD

Vegetable Couscous Salad image

This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. -Patricia Levenson, SANTA ANA, California

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 22

Ingredients

1/2 cup olive oil
1/3 cup balsamic vinegar
4 teaspoons capers, drained
4 teaspoons lemon juice
2 garlic cloves, minced
3/4 teaspoon Dijon mustard
1-1/4 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 package (10 ounces) uncooked couscous
2 medium zucchini or yellow summer squash, halved lengthwise
2 medium sweet yellow or red peppers, quartered
1 Japanese eggplant, halved lengthwise
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup grape tomatoes, halved
1/2 cup Greek olives, pitted and sliced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Steps:

In a small bowl, whisk the first 10 ingredients. Refrigerate until serving., Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once., Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

Nutrition Facts : Calories 272 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

CHOPPED SALAD WITH CHICKEN, COUSCOUS AND VEGETABLES

Chopped Salad With Chicken, Couscous and Vegetables image

Make and share this Chopped Salad With Chicken, Couscous and Vegetables recipe from Food.com.

Provided by Juenessa

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup packed fresh basil leaf
1 cup mayonnaise
1 shallot, halved
1 cup buttermilk
1 tablespoon fresh lemon juice
1/3 cup grated asiago cheese
1/3 cup dried currant
1/3 cup shelled pumpkin seeds
1 (10 ounce) package couscous, cooked according to package instructions (about 5 cups)
3 cups coarsely chopped arugula
1 lb plum tomato, seeded, diced (about 2 cups)
2 grilled chicken breast halves, diced
2 cups fresh corn kernels (from about 2 ears)

Steps:

Blend basil leaves, mayonnaise, and shallot in processor until smooth.
Gradually blend in buttermilk and lemon juice.
Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.
Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, and 1/6 of Asiago cheese mixture, form rows on each of 6 plates.
Serve, passing dressing separately.
**Note: you won't necessarily use all of the dressing; it just depends on how much or little you like on your salad.

Nutrition Facts : Calories 517.6, Fat 20.4, SaturatedFat 3.6, Cholesterol 27.3, Sodium 358.2, Carbohydrate 69.4, Fiber 5.9, Sugar 13.8, Protein 17.8

CHICKEN VEGETABLE COUSCOUS

Chicken Vegetable Couscous image

Progresso® garbanzo beans provide a simple addition to this chicken and vegetable couscous skillet - a tasty dinner that can be made ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

1 package (10 ounces) couscous
1 tablespoon olive or vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
2 large tomatoes, chopped (2 cups)
1 small red bell pepper, chopped (1/2 cup)
8 medium green onions, chopped (1/2 cup)
1 clove garlic, finely chopped
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon paprika
1 can (15 ounces) Progresso™ garbanzo beans, rinsed and drained
1/4 cup shredded Parmesan cheese

Steps:

Cook couscous as directed on package.
Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 5 minutes, stirring occasionally.
Stir in remaining ingredients except cheese. Cook uncovered 4 to 5 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.
Serve chicken mixture over couscous. Sprinkle with cheese.

Nutrition Facts : Calories 375, Carbohydrate 55 g, Cholesterol 45 mg, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg

CHOPPED SALAD WITH CHICKEN, COUSCOUS, AND VEGETABLES

Chopped Salad with Chicken, Couscous, and Vegetables image

Categories Salad Chicken No-Cook Mayonnaise Parmesan Dried Fruit Basil Arugula Fall Couscous Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1 cup (packed) fresh basil leaves
1 cup mayonnaise
1 shallot, halved
1 cup buttermilk
1 tablespoon fresh lemon juice
1/3 cup grated Asiago cheese*
1/3 cup dried currants
1/3 cup shelled pumpkin seeds
1 10-ounce package plain couscous, cooked according to package instructions (about 5 cups)
3 cups coarsely chopped arugula
1 pound plum tomatoes, seeded, diced (about 2 cups)
2 grilled chicken breast halves, diced
2 cups fresh corn kernels (from about 2 ears)

Steps:

Blend basil leaves, mayonnaise, and shallot in processor until smooth. Gradually blend in buttermilk and lemon juice. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.
Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, and 1/6 of Asiago cheese mixture, form rows on each of 6 plates. Serve, passing dressing separately.
Available at specialty foods stores and some supermarkets.