Chicken Pesto and Couscous Salad
Kate Miller
A substantial, cold salad for summer.
Ingredients
- 2 Tbs olive oil
- 1/2 lb boneless, skinless chicken breasts, cubed
- 1 med yellow squash, halved lengthwise and sliced
- Salt and pepper to taste
- 1 cup couscous
- 2 cups chicken stock
- 1/2 lb roma tomatoes (or cherry tomatoes), cut in half
- 1/2 cup pesto
Directions
- Heat olive oil in a skillet and add cubed chicken and sliced squash. Season to taste with salt and pepper.
- Cook for about 10 minutes, stirring often, until chicken is fully cooked and squash is tender. Remove from heat and cool.
- While chicken cooks, bring 2 cups chicken stock to a boil in a small saucepan. Add the couscous and stir, then cover and reduce heat to to low. Cook for about 5 minutes until stock is absorbed and couscous is tender. Cool.
- Once chicken-squash mixture and couscous are cooled, pour into a large bowl. Add tomatoes and pesto and stir until well combined. Refrigerate until serving.
Nutrition Facts
Calories 400
Calories from Fat 172 (43%)
(30%)Total Fat 19g
(21%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(13%)Cholesterol 39mg
(15%)Sodium 362mg
(18%)Potassium 617mg
Total Carbohydrate 35g
(12%)Dietary Fiber 3g
Sugars 4g
Sugar Alcohols 0g
(43%)Protein 21g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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