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Mediterranean Chicken Salad

  • 4servings
  • 500calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E
MineralsCopper, Natrium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Cup cut-up rotisserie chicken

  2. 3/4 Cup couscous, uncooked (3/4 cup = 5 oz)

  3. 1 Cup thinly sliced fennel bulb (1 cup = about 1/2 bulb)

  4. 1 Teaspoon minced garlic

  5. 1 Tablespoon chopped fresh basil

  6. 1 can (14 1/2 oz each) Hunt's® Stewed Tomatoes, drained (reserve juice), cut into bite-size pieces

  7. 3 Tablespoon lemon juice (3 tablespoon = about 1 lemon)

  8. 1/4 Cup olive oil

  9. 3 Tablespoon olive oil, divided

  10. 1/4 Cup Toasted sliced almonds, optional

  11. 1 Cup thinly sliced red bell pepper (1 cup = about 1 pepper)

  12. 1/8 Teaspoon kosher salt

  13. 1/4 Teaspoon kosher salt

  14. Dash ground black pepper

  15. 1/8 Teaspoon ground black pepper

  16. 3 Ounce baby spinach leaves

  17. 3/4 Cup sliced zucchini

Instructions Jump to Ingredients ↑

  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. Make Dressing:

  4. Whisk reserved tomato juice, oil, lemon juice, salt and pepper together in small bowl; stir in basil.

  5. To Serve:

  6. 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.

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