Mediterranean Chicken Salad

Mediterranean Chicken Salad

Mediterranean Chicken Salad

Tender baby spinach is topped with couscous then a saute of fragrant fennel, tomatoes, bell pepper and zucchini with chopped chicken -- it is finished with a simple lemon-basil dressing Recipe concept developed by The Culinary Institute of America

PREP TIME 30 minutes

COOK TIME 30 minutes




2 Cup cut-up rotisserie chicken
3/4 Cup couscous, uncooked (3/4 cup = 5 oz)
1 Cup thinly sliced fennel bulb (1 cup = about 1/2 bulb)
1 Teaspoon minced garlic
1 Tablespoon chopped fresh basil
1 can (14.5 oz each) Hunt's® Stewed Tomatoes, drained (reserve juice), cut into bite-size pieces
3 Tablespoon lemon juice (3 tablespoon = about 1 lemon)
1/4 Cup olive oil
3 Tablespoon olive oil, divided
1/4 Cup Toasted sliced almonds, optional
1 Cup thinly sliced red bell pepper (1 cup = about 1 pepper)
1/8 Teaspoon kosher salt
1/4 Teaspoon kosher salt
Dash ground black pepper
1/8 Teaspoon ground black pepper
3 Ounce baby spinach leaves
3/4 Cup sliced zucchini


  1. Prepare couscous according to package directions. Stir in 1 tablespoon of the oil; set aside.
  2. Heat the remaining oil in large skillet over medium-high heat until hot. Add fennel, bell pepper, zucchini and garlic. Cook 4 to 5 minutes or until fennel starts to soften. Add drained tomatoes, chicken, salt and black pepper. Cook 3 to 4 minutes or until hot.
  3. Whisk reserved tomato juice, oil, lemon juice, salt and pepper together in small bowl; stir in basil.
  4. Divide spinach between 4 plates. Top each with about 1/2 cup couscous and about 1 cup chicken-vegetable mixture. Add a sprinkle of toasted almonds to each for some crunch, if desired. Drizzle with dressing. Serve immediately.

Nutritional Information

Serving Size: 1 salad
Total Fat 32 g
Saturated Fat 5 g
Cholesterol 91 mg
Sodium 832 mg
Carbohydrate 33 g
Dietary Fiber 4 g
Protein 23 g
Sugars 7 g
Calcium 91 mg
Iron 2 mg
Vitamin A 3618 iu
Vitamin C 86 mg
Calories 500

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