Grilled Chicken With Cous Cous Salad – a delicious recipe with chicken breasts, wish-bone greek vinaigrette dressing, vegetable chicken broth, lemons, cucumber, nuts. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a large bowl, add the chicken, half the salad dressing, and toss until well coated. Let stand covered for 20 minutes.
2
Preheat the grill. In a large saucepan, bring the broth to a boil over medium heat. Add the cous cous, stir once, and cover the saucepan. Remove from the heat and let stand covered for five minutes.
3
In a large bowl, add the cooked cous cous, cucumber, pine nuts, feta cheese, and the remaining dressing and stir to coat.
4
Remove the chicken from the marinade. Grill the chicken 10 to 12 minutes, turn and baste with the remaining dressing and cook for another 7 to 10 minutes or until juices run clear and an internal temperature of 165F is reached. Discard any unused dressing. Grill the lemon halves for about 5-7 minutes or until they have softened and are juicy. Remove the chicken from the grill. Squeeze the juice of one of the lemon halves over the chicken and let stand covered for 5 minutes.
5
Spoon the cous cous on to a serving plate. Arrange the chicken over the cous cous. Garnish with the remaining lemon halves and serve immediately.
464
kcal
Calories
20
g
Fat
8
g
Carbs
65
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 1/2 cup wish-bone greek vinaigrette dressing, 1 1/2 cups vegetable chicken broth, 2 Meyer lemons cut in half, and more.
Yes, Grilled Chicken With Cous Cous Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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