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|
- Prepare couscous according to package directions. Stir in 1 tablespoon of the oil; set aside.
- 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.
- Whisk reserved tomato juice, oil, lemon juice, salt and pepper together in small bowl; stir in basil.
- 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.
|Serving Size:||1 salad|
|Total Fat||32 g|
|Saturated Fat||5 g|
|Dietary Fiber||4 g|
|Vitamin A||3618 iu|
|Vitamin C||86 mg|
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