Pesto Chicken Salad with Couscous and Vegetables Recipe
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.
- 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
