Chopped Salad with Chicken Couscous and Vegetables
Bright, fresh, and packed with flavor, this Chopped Salad with Chicken, Couscous, and Vegetables is a wholesome meal that seamlessly combines vibrant produce, hearty protein, and fluffy Israeli couscous. Tender bites of seasoned chicken pair perfectly with crisp cucumbers, sweet cherry tomatoes, crunchy red bell pepper, and zesty red onion, all tossed in a tangy homemade lemon-oregano vinaigrette. A sprinkling of crumbled feta cheese adds the perfect touch of creaminess to this colorful medley of textures and flavors. Easily customizable and ready in just 40 minutes, this salad is ideal for meal prep, lunch, or a refreshing dinner option. Healthy, satisfying, and easy to make, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup Israeli (pearl) couscous
- 4 cups mixed greens
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 0.5 medium red onion, finely chopped
- 0.5 cup feta cheese, crumbled
- 0.25 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups water
- 1 tablespoon olive oil (for cooking chicken)
Instructions
Start by cooking the couscous: Bring 1.5 cups of water to a boil in a medium saucepan. Add a pinch of salt and the couscous. Lower the heat to a simmer, cover, and cook for about 8-10 minutes or until the couscous is tender. Drain any excess water and fluff with a fork. Set aside to cool.
Prepare the chicken: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Season the chicken breasts with a pinch of salt and black pepper. Cook the chicken for about 6-7 minutes per side, or until they are fully cooked and safe to eat (internal temperature should reach 165°F/74°C). Once done, let the chicken rest for 5 minutes before dicing into bite-sized pieces.
Prepare the vegetables: Dice the cucumber, cherry tomatoes, red bell pepper, and red onion. Set them aside.
Make the vinaigrette: In a small bowl, whisk together 1/4 cup olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Adjust seasoning to taste.
Assemble the salad: In a large salad bowl, combine the mixed greens, cooked couscous, diced chicken, cucumber, cherry tomatoes, red bell pepper, and red onion. Add the crumbled feta cheese on top.
Pour the vinaigrette over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 20 minutes before serving for an extra-refreshing salad.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3737 mg | 162% | |
| Total Carbohydrate | 189.4 g | 69% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 19.2 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 775 mg | 60% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1816 mg | 39% | |
*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.
