Sun Dried Tomato Chicken Pesto Couscous Salad
Elevate your salad game with this Sun-Dried Tomato Chicken Pesto Couscous Salad—a vibrant, Mediterranean-inspired dish that’s bursting with flavors and perfect for any occasion. Tender, juicy chicken breast pairs beautifully with fluffy, herbaceous couscous, all brought together by a rich basil pesto dressing. Sweet and tangy sun-dried tomatoes, earthy baby spinach, and creamy crumbled feta add layers of texture and bold taste, while a hint of lemon juice brightens the dish. Quick and easy to prepare in under 30 minutes, this nutritious salad is perfect as a light main course or a hearty side dish. Serve it warm or at room temperature, and don’t forget the fresh parsley garnish for an extra pop of color and flavor!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 0.5 cup sun-dried tomatoes (in oil, drained and chopped)
- 1 cup couscous
- 1.25 cups water (for couscous)
- 2 tablespoons olive oil
- 0.25 cup basil pesto (homemade or store-bought)
- 2 cups baby spinach (chopped)
- 0.5 cup feta cheese (crumbled)
- 2 cloves garlic cloves (minced)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the heat and let rest for 5 minutes before slicing into thin strips.
While the chicken is cooking, bring 1.25 cups of water to a boil in a medium saucepan. Stir in the couscous, cover, and remove the saucepan from heat. Let it sit for 5 minutes, then fluff with a fork.
In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 1 minute, until fragrant. Stir in the chopped sun-dried tomatoes and spinach. Cook for 2-3 minutes, or until the spinach is wilted, then remove from heat.
In a large mixing bowl, combine the cooked couscous, the sautéed spinach mixture, and the basil pesto. Stir until well coated.
Fold in the sliced chicken breast, crumbled feta cheese, and lemon juice. Taste and adjust seasoning with additional salt or pepper if needed.
Transfer the salad to a serving bowl and garnish with chopped fresh parsley, if desired.
Serve warm or at room temperature. Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3110 mg | 135% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 17.7 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3182 mg | 68% | |
*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.
