Sun Dried Tomato Chicken Pesto Couscous Salad

Elevate your salad game with this Sun-Dried Tomato Chicken Pesto Couscous Salad—a vibrant, Mediterranean-inspired dish that’s bursting with flavors and perfect for any occasion. Tender, juicy chicken breast pairs beautifully with fluffy, herbaceous couscous, all brought together by a rich basil pesto dressing. Sweet and tangy sun-dried tomatoes, earthy baby spinach, and creamy crumbled feta add layers of texture and bold taste, while a hint of lemon juice brightens the dish. Quick and easy to prepare in under 30 minutes, this nutritious salad is perfect as a light main course or a hearty side dish. Serve it warm or at room temperature, and don’t forget the fresh parsley garnish for an extra pop of color and flavor!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 0.5 cup sun-dried tomatoes (in oil, drained and chopped)
• 1 cup couscous
• 1.25 cups water (for couscous)
• 2 tablespoons olive oil
• 0.25 cup basil pesto (homemade or store-bought)
• 2 cups baby spinach (chopped)
• 0.5 cup feta cheese (crumbled)
• 2 cloves garlic cloves (minced)
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Step 1

Season both sides of the chicken breasts with salt and black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the heat and let rest for 5 minutes before slicing into thin strips.

Step 3

While the chicken is cooking, bring 1.25 cups of water to a boil in a medium saucepan. Stir in the couscous, cover, and remove the saucepan from heat. Let it sit for 5 minutes, then fluff with a fork.

Step 4

In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 1 minute, until fragrant. Stir in the chopped sun-dried tomatoes and spinach. Cook for 2-3 minutes, or until the spinach is wilted, then remove from heat.

Step 5

In a large mixing bowl, combine the cooked couscous, the sautéed spinach mixture, and the basil pesto. Stir until well coated.

Step 6

Fold in the sliced chicken breast, crumbled feta cheese, and lemon juice. Taste and adjust seasoning with additional salt or pepper if needed.

Step 7

Transfer the salad to a serving bowl and garnish with chopped fresh parsley, if desired.

Step 8

Serve warm or at room temperature. Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.

Nutrition Facts

Serving size	(497.2g)

Amount per serving	% Daily Value*
Calories	683.4

Total Fat 26.0g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 1.2g
Cholesterol 206.4mg	0%
Sodium 3110.2mg	0%
Total Carbohydrate 31.2g	0%
Dietary Fiber 11.5g	0%
Total Sugars 17.7g
Protein 79.4g	0%

Vitamin D 0IU	0%
Calcium 222.4mg	0%
Iron 10.0mg	0%
Potassium 3181.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 47.0%

Carbs: 18.5%