Best Sun Dried Tomato Chicken Pesto Couscous Salad Recipes

SUN-DRIED TOMATO CHICKEN PESTO COUSCOUS SALAD

Sun-Dried Tomato Chicken Pesto Couscous Salad image

This is such a quick recipe to make and has a wonderful flavour, it is the perfect after work meal as you can have it on the table in about 25-30 Min's. I love couscous and this is another way of preparing it with the sun-dried tomato pesto along with the chopped sun-dried tomatoes, adding such wonderful tastes. I top it with chicken which I also rub with sun-dried tomato pesto and I think it is a wonderful combination.

Provided by The Flying Chef

Categories Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

olive oil
2 chicken breasts
2 tablespoons sun-dried tomato pesto
2 (100 g) sachets quick-cooking couscous (this makes enough for 4 but I make this amount as I like to take the couscous to work the next day f)
700 ml water
1 teaspoon instant chicken bouillon granules
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
4 sun-dried tomatoes, chopped finely
2 tablespoons sun-dried tomato pesto (Extra)
60 g rocket

Steps:

Bring the water and stock to the boil, add sachets cook according to packet instructions. (Mine is 2 minutes) Cut sachets open and pour couscous into a large bowl, fluff with fork.
Add juice, rind, pesto and chopped sun-dried tomatoes, stir gently to combine.
Add a little oil to a fry pan, rub 1 tablespoon of pesto over each breast, cook chicken on both sides until browned and cooked through.
Toss rocket gently into couscous.
To Serve: place couscous on a plate top with sliced pesto chicken.

Nutrition Facts : Calories 652.2, Fat 14.5, SaturatedFat 4, Cholesterol 93.1, Sodium 780, Carbohydrate 82.7, Fiber 6.2, Sugar 2.6, Protein 44.8

SUN-DRIED TOMATO CHICKEN SALAD

Sun-Dried Tomato Chicken Salad image

This simple chicken salad is highlighted by the sophisticated taste of sun dried tomatoes & asiago cheese. Toasted pine nuts provide the crunch. This would be great on a bed of fresh spinach, in a panini sandwich or on sourdough bread. Developed for the RSC#11 contest.

Provided by Tinkerbell

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 boneless skinless chicken breast halves
3/4 cup chicken stock
3/4 cup white wine
3/4 cup sun-dried tomato (not packed in oil)
1/2-3/4 cup mayonnaise
2 shallots, peeled & finely chopped
1/2 cup asiago cheese, shredded
1/3 cup pine nuts
salt & pepper
6 -8 ounces fresh spinach leaves

Steps:

Preheat oven to 350 degrees.
Place chicken in shallow baking dish, add chicken stock & white wine.
Bake uncovered in preheated oven for 10 minutes.
Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.

Nutrition Facts : Calories 386.6, Fat 20.8, SaturatedFat 2.7, Cholesterol 65.6, Sodium 625.2, Carbohydrate 20.1, Fiber 2.6, Sugar 7.4, Protein 24.6

SUN-DRIED TOMATO AND SALAMI COUSCOUS SALAD - WHOLE FOODS

Sun-Dried Tomato and Salami Couscous Salad - Whole Foods image

Couscous is the perfect summer grain because it rehydrates so easily in hot water and your kitchen doesn't get heated up. Either regular or whole wheat couscous can be used in this.

Provided by mailbelle

Categories Grains

Time 25m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups water
1 cup couscous
2 cups baby arugula
1/3 cup sliced sun-dried tomato packed in oil
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon lemon zest
1/2-1 teaspoon red pepper flakes
1/4 lb sliced salami, roughly chopped
10 basil leaves, torn
salt (to taste)

Steps:

In a medium saucepan, bring water to a boil; stir in couscous. Immediately remove pot from the heat, cover and set aside for 10 minutes. Uncover, transfer couscous to a large bowl and fluff with a fork; set aside to let cool to room temperature.
Add arugula, tomatoes, lemon juice, oil, zest, pepper flakes, salami, basil and salt and toss gently to combine. Serve salad at room temperature.

CHICKEN COUSCOUS WITH SUN-DRIED TOMATOES

Chicken Couscous With Sun-Dried Tomatoes image

Super Easy. Couscous turns out a pretty orange color in the tomato oil. Could replace chicken with tender beef or pork strips.

Provided by Tina Lynn

Categories One Dish Meal

Time 35m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

3 boneless skinless chicken breasts, cubed
1/2 lb fresh mushrooms, quartered
1 small yellow onion, coursely chopped
5 fresh garlic cloves, minced
1/4 cup sun-dried tomato (in oil)
2 tablespoons olive oil
2 tablespoons fresh sage, minced
1 1/2 cups water (or broth, or water or white wine mix)
2 tablespoons butter
1 cup couscous, uncooked

Steps:

Cook chicken, mushrooms, onion, garlic, sage in oil over medium heat.
Add tomatoes to chicken mix.
set aside.
Boil water, add butter, and remove from heat.
Add couscous.
Add couscous to chicken mix and mix well or serve chicken mix over a bed of couscous.

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