Name: Pesto Chicken Salad with Couscous and Vegetables Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Mediterranean
Ingredients: 50g couscous; 100ml boiling water; 2 tbsp pesto, divided; 2 tbsp fat-free yogurt; 2 cooked skinless chicken breasts, shredded, or 200g leftover roast chicken, shredded; ½ small bunch of basil, leaves picked and torn, plus a few small leaves to serve; ½ cucumber, chopped; 2 sundried tomatoes in oil, drained and sliced; 2 Little Gem lettuces, leaves separated; 2 tsp toasted pine nuts

Introduction

This pesto chicken salad is a fresh and flavorful dish perfect for a light lunch or dinner. Combining tender chicken, herby pesto, and crisp vegetables, it’s easy to prepare and delightful to eat.

Pesto Chicken Salad with Couscous and Vegetables Recipe - Recipe Image

Ingredients

50g couscous
2 tbsp pesto
2 tbsp fat-free yogurt
2 cooked skinless chicken breasts, shredded, or 200g leftover roast chicken, shredded
½ small bunch of basil, leaves picked and torn, plus a few small leaves to serve
½ cucumber, chopped
2 sundried tomatoes in oil, drained and sliced
2 Little Gem lettuces, leaves separated
2 tsp toasted pine nuts

Instructions

Step 1: Place the couscous in a large heatproof bowl and pour over 100ml boiling water. Stir in 1 tablespoon of pesto, then cover and leave to soak for 8 minutes.
Step 2: Fluff the couscous with a fork to separate the grains. Stir in the remaining tablespoon of pesto, yogurt, and season with salt and pepper.
Step 3: Add the shredded chicken, torn basil leaves, chopped cucumber, and sliced sun-dried tomatoes to the couscous mixture. Toss everything gently to combine.
Step 4: Spoon the couscous and chicken mixture into the separated lettuce leaves to serve as wraps, or serve it over the lettuce like a salad.
Step 5: Scatter toasted pine nuts and extra basil leaves over the top before serving for added crunch and freshness.

Tips & Variations

Use leftover roast chicken to make this salad even easier and add extra flavor.
For a creamier salad, increase the yogurt to 3 tablespoons or add a little mayonnaise.
Try swapping pine nuts with toasted almonds or walnuts for a different crunch.
Add cherry tomatoes or bell peppers for more color and sweetness.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. If you’ve assembled it in lettuce leaves, it’s best to keep the couscous mixture and lettuce separate until ready to eat to prevent sogginess. Reheat the couscous mixture gently before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, leftover roast chicken or any cooked, shredded chicken works perfectly in this salad, making it a quick and convenient meal.

Is this salad suitable for freezing?

This salad is best enjoyed fresh and should not be frozen, as the lettuce and yogurt can become watery or wilted when thawed.

Pesto Chicken Salad with Couscous and Vegetables Recipe

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★★★★★

4.8 from 135 reviews

A fresh and vibrant pesto chicken salad featuring fluffy couscous, tender shredded chicken, refreshing cucumber, and sun-dried tomatoes, all brought together with creamy fat-free yogurt and aromatic basil. Perfect as a light lunch or finger food served in crisp Little Gem lettuce leaves, topped with toasted pine nuts for a delightful crunch.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 8 minutes (for couscous soaking)
Total Time: 18 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Mediterranean
Diet: Low Fat

Ingredients

Scale

Salad Base

50g couscous
100ml boiling water
2 tbsp pesto, divided
2 tbsp fat-free yogurt

Protein

2 cooked skinless chicken breasts, shredded, or 200g leftover roast chicken, shredded

Vegetables & Herbs

½ small bunch of basil, leaves picked and torn, plus a few small leaves to serve
½ cucumber, chopped
2 sundried tomatoes in oil, drained and sliced
2 Little Gem lettuces, leaves separated

Toppings

2 tsp toasted pine nuts

Instructions

Prepare the Couscous: Place the couscous in a large heatproof bowl and pour over 100ml of boiling water. Stir in 1 tablespoon of pesto to infuse flavor, then cover the bowl and let it stand for 8 minutes to allow the couscous to absorb the water and soften.
Fluff and Mix: After 8 minutes, use a fork to fluff the couscous to separate the grains. Stir in the remaining 1 tablespoon of pesto and the fat-free yogurt, mixing well to create a creamy and flavorful base. Season with salt and pepper to taste.
Combine Ingredients: Add the shredded chicken, torn basil leaves, chopped cucumber, and sliced sundried tomatoes to the couscous mixture. Toss gently to evenly distribute all components while retaining their textures.
Assemble the Salad: Spoon the couscous and chicken mixture into the separated Little Gem lettuce leaves for a finger-food style salad, or serve the mixture over the lettuce as a traditional salad presentation.
Garnish and Serve: Sprinkle toasted pine nuts on top and scatter a few whole basil leaves for an aromatic finish. Serve immediately for best freshness and crunch.

Notes

Using cooked leftover roast chicken can add extra flavor depth.
For a dairy-free version, substitute fat-free yogurt with a plant-based alternative.
Toasting pine nuts enhances their nuttiness and adds a satisfying crunch.
Little Gem lettuce leaves not only add freshness but also serve as convenient edible cups for the salad.
Adjust seasoning according to taste, especially if pesto is store-bought and salted.

Keywords: pesto chicken salad, couscous salad, healthy chicken salad, Mediterranean chicken salad, light lunch, summer salad, Little Gem lettuce, pesto recipe