Chicken Corn and Couscous Salad
Bright, fresh, and bursting with flavor, this Chicken Corn and Couscous Salad is the ultimate wholesome meal that comes together in just 35 minutes! Tender grilled chicken is seasoned with a zesty lemon-paprika marinade and paired with fluffy couscous, juicy cherry tomatoes, sweet corn, crisp cucumber, and tangy red onion. A sprinkle of fresh parsley and optional feta cheese adds a deliciously vibrant finish to this Mediterranean-inspired dish. Perfect as a quick lunch or light dinner, this hearty salad can be served at room temperature or chilled, making it ideal for any occasion. Easy, colorful, and nutrient-packed, this recipe offers a satisfying balance of protein, veggies, and grains—all in one bowl!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup couscous
- 1.25 cups boiling water
- 1 cup canned corn (drained) or fresh corn kernels
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 0.5 medium red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup feta cheese, crumbled (optional)
Instructions
Preheat a grill pan or skillet over medium heat.
In a small bowl, mix 2 tablespoons of olive oil, lemon juice, garlic powder, paprika, salt, and black pepper.
Brush the chicken breasts with the mixture on both sides.
Cook the chicken in the preheated pan for 5-7 minutes per side, or until fully cooked with an internal temperature of 165°F (74°C). Remove from the heat and allow to rest for 5 minutes before slicing into strips.
Meanwhile, place the couscous in a heatproof bowl and pour the boiling water over it. Cover with a plate and let it sit for 5 minutes. Fluff with a fork and drizzle with 1 tablespoon of olive oil.
In a large mixing bowl, combine the prepared couscous, corn, halved cherry tomatoes, diced cucumber, red onion, and chopped parsley.
Add the sliced chicken on top of the mixture and gently toss to combine.
Sprinkle with feta cheese, if using, and adjust seasoning with additional salt and pepper as needed.
Serve the salad at room temperature or slightly chilled.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 3584 mg | 156% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 24.7 g | ||
| Protein | 142.5 g | 285% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2450 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
