Mediterranean Chicken Salad
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
3/4 cup couscous, uncooked (3/4 cup = 5 oz)
3 tablespoons olive oil, divided
1 cup thinly sliced fennel bulb (1 cup = about 1/2 bulb)
1 cup thinly sliced red bell pepper (1 cup = about 1 pepper)
3/4 cup sliced zucchini
1 teaspoon minced garlic
1 can (14.5 oz each) Hunt's® Stewed Tomatoes, drained (reserve juice), cut into bite-size pieces
2 cups cut-up rotisserie chicken
1/8 teaspoon kosher salt
Dash ground black pepper
3 ounces baby spinach leaves
1/4 cup toasted sliced almonds, optional
1/4 cup olive oil
3 tablespoons lemon juice (3 tablespoons = about 1 lemon)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh basil
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 92 mg | 9% |
Carbohydrate | 36 g | 12% |
Cholesterol | 91 mg | 30% |
Total Fat | 32 g | 49% |
Iron | 3 mg | 15% |
Calories | 512 kcal | 26% |
Sodium | 706 mg | 28% |
Protein | 23 g | 45% |
Saturated Fat | 5 g | 27% |
Sugars | 8 g | 1% |
Vitamin C | 87 mg | 145% |
Make Salad: 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.
Make Dressing: Whisk reserved tomato juice, oil, lemon juice, salt and pepper together in small bowl; stir in basil.
To serve: 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.
Mediterranean Chicken Salad