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Healthy chicken couscous salad with fresh vegetables and creamy Greek yogurt dressing.

Chicken Couscous Salad (Easy Greek Yogurt Dressing)

Amber Bondar
Chicken couscous salad is a fresh, pasta-style salad made with pearl couscous, grilled chicken, cucumber, herbs, and a garlic yogurt dressing. Served chilled or at room temperature, it works well for meal prep or a simple, complete meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine Canadian, Mediterranean
Servings 6 Servings
Calories 610 kcal

Equipment

  • Saucepan
  • Cutting board
  • knife
  • measuring cup
  • Tablespoon

Ingredients
  

Salad

  • 4 Cups Pearl Couscous 1 package pearl couscous (375 g), cooked and cooled
  • 4 Lrg Chicken Breast Boneless, skinless, seasoned, cooked, sliced
  • 2 Cups English Cucumber Quartered and cut up
  • 2 Cups Cherry Tomatoes Halved
  • 1 Cup Flat Leaf Parsley Chopped
  • 1 Cup Canned Artichoke Hearts Halved
  • 1 Cup Kalamata Olives

Salad Dressing

  • ¾ Cup Greek Yogurt Plain not flavored
  • ¼ Cup Lemon Juice Fresh Lemon Juice
  • 3 Lrg Cloves Fresh Garlic Minced
  • 2 Tbsp Olive Oil
  • 4 Tbsp Cream Or Milk to thin (add more if you like thinner)

Seasoning

  • 1 Tbsp Salt To season chicken
  • 2 Tbsp Black Pepper To season chicken & sprinkle as finishing

Instructions
 

Prepare Couscous

  • Cook the pearl couscous according to package directions.
    4 Cups Pearl Couscous
  • Once cooked, transfer to a colander and run under cold water to cool completely. Let drain well.

Seasoning

  • Mix the salt and pepper together for chicken.
    2 Tbsp Black Pepper

Prepare Chicken

  • While the couscous cooks, season the chicken with black pepper and salt if using. Take a pinch at a time and holding your hand above the chicken sprinkle as generously as per your preference. The mixed seasoning is for all four breasts be sure to season front and back of the breasts.
    4 Lrg Chicken Breast, 1 Tbsp Salt
  • Cook in a large skillet over medium heat until the internal temperature reaches 165°F. Let rest, then slice.

Prep the Vegetables

  • Chop the cucumber, halve the tomatoes, chop the parsley, and drain and halve the artichoke hearts and olives. Peel and mince garlic. Set aside.

Prep The Dressing

  • In a small bowl, combine the Greek yogurt and lemon juice and mix with a fork until smooth.
    ¾ Cup Greek Yogurt, ¼ Cup Lemon Juice
  • Add the olive oil and milk or cream to loosen the dressing, then fold in the minced garlic.
    2 Tbsp Olive Oil, 4 Tbsp Cream, 3 Lrg Cloves Fresh Garlic

Assemble Salad

  • In a large bowl, add a couple tablespoons of the dressing to the cooled couscous and toss lightly so it absorbs some moisture before adding other ingredients.
  • Add the cucumber, tomatoes, parsley, artichoke hearts, and Kalamata olives to the couscous and toss to combine.
    2 Cups English Cucumber, 2 Cups Cherry Tomatoes, 1 Cup Flat Leaf Parsley, 1 Cup Canned Artichoke Hearts, 1 Cup Kalamata Olives
  • Top with the sliced chicken.
  • Spoon or drizzle the remaining dressing over the salad just before serving.
  • Sprinkle more black pepper to finish over the sala and serve.

Nutrition

Calories: 610kcalCarbohydrates: 97gProtein: 19gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.002gCholesterol: 13mgSodium: 4008mgPotassium: 474mgFiber: 8gSugar: 4gVitamin A: 1692IUVitamin C: 37mgCalcium: 109mgIron: 3mg
Keyword cherry tomato, chicken breast, couscous, easy dinner ideas, English Cucumber, summer recipes
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