Description
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.
Ingredients
- 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
Instructions
- 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.
Prep Time: 35 mins
Cook Time: 10 mins
Total Time: 45 mins
Servings: 6