Description
A fresh and flavorful Pesto Chicken Salad combining fluffy couscous, tender shredded chicken, tangy pesto, and crisp vegetables, perfect for a light lunch or easy dinner served in crunchy lettuce cups or as a vibrant salad.
Ingredients
Scale
Salad Base
- 50g couscous
- 100ml boiling water
- 2 tbsp pesto, divided
- 2 tbsp fat-free yogurt
Protein and Vegetables
- 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
To Serve
- 2 Little Gem lettuces, leaves separated
- 2 tsp toasted pine nuts
Instructions
- Prepare the Couscous: Put the couscous in a large heatproof bowl and cover it with 100ml boiling water. Stir in 1 tablespoon of pesto. Cover the bowl and leave it for 8 minutes to allow the couscous to absorb the water and soften.
- Fluff and Mix: Once the couscous has absorbed the water, fluff it 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.
- Add Chicken and Vegetables: Toss in the shredded chicken, torn basil leaves, chopped cucumber, and sliced sundried tomatoes into the couscous mixture. Mix gently until everything is well combined.
- Assemble the Salad: Spoon the couscous and chicken mixture into the separated Little Gem lettuce leaves to serve as finger food or lay the mixture over the lettuce leaves like a traditional salad.
- Garnish and Serve: Scatter the toasted pine nuts and extra basil leaves over the top just before serving for added crunch and flavor.
Notes
- You can substitute the pesto with a homemade version if preferred for a fresher taste.
- Using leftover roast chicken is a quick and economical option for this salad.
- To toast pine nuts, gently heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
- This salad can be served cold or at room temperature, making it great for picnics or packed lunches.
- If you prefer a dairy-free version, substitute the fat-free yogurt with a plant-based yogurt.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: pesto chicken salad, couscous salad, healthy chicken salad, Mediterranean salad, easy lunch recipe, low fat salad
