Dinner

Pesto Chicken Salad with Couscous and Fresh Vegetables Recipe

BySophie Carsel January 23, 2026January 23, 2026

Introduction

This vibrant pesto chicken salad is a delicious and refreshing meal that’s perfect for lunch or a light dinner. Combining fluffy couscous with fragrant pesto, tender chicken, and crisp vegetables, it’s a flavorful dish that’s quick to prepare.

A white oval plate on a white marbled surface holds six green leafy lettuce cups as the base layer. Each cup is filled with a mix of light green couscous or quinoa grains, small chunks of white chicken, and diced pale green avocado. There are sun-dried tomato pieces adding a reddish-brown color on top. Small light tan pine nuts are scattered throughout the filling. Some fresh green herbs are placed on top of each cup, adding a touch of bright green detail. A small white bowl of pine nuts is visible near the plate. Photo taken with an iphone --ar 4:5 --v 7

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 cover with 100ml boiling water. Stir in 1 tablespoon of pesto, then cover and leave to stand for 8 minutes until the couscous has absorbed the water.
Step 2: Fluff the couscous with a fork to separate the grains. Stir in the remaining 1 tablespoon of pesto, the fat-free yogurt, and season with salt and pepper to taste.
Step 3: Add the shredded chicken, torn basil leaves, chopped cucumber, and sliced sundried tomatoes to the couscous mixture. Toss gently to combine all the ingredients evenly.
Step 4: Spoon the couscous mixture into the separated Little Gem lettuce leaves to make lettuce cups, or serve the mixture over the lettuce leaves as a salad.
Step 5: Scatter the toasted pine nuts and extra basil leaves over the top before serving for added texture and flavor.

Tips & Variations

For a creamier salad, substitute the fat-free yogurt with Greek yogurt or crème fraîche.
Add cherry tomatoes or roasted red peppers for extra color and sweetness.
If you prefer, substitute the couscous with quinoa or bulgur wheat for a different texture.
Use pre-cooked chicken or leftover roast chicken to save time.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the pine nuts separate and add them just before serving to maintain their crunch. Reheat the couscous and chicken mixture gently if desired, avoiding the lettuce to prevent wilting.