Chicken Couscous Salad

Easy Chicken Couscous Salad is as bright and sunny as summer itself and will surely be the hit of your next get-together! Fluffy couscous, tender chicken, crunchy almonds, sweet red grapes, and a tangy lemon honey dressing combine for a vibrant medley of flavor and textures.

Why This Recipe is a Keeper!

This Chicken Couscous Salad recipe is one I’ve been making for clients for as long as I’ve been a personal chef. A couple of clients practically lived on it–especially in the summer!

Quick-cooking couscous serves as the perfect fluffy base for this visually stunning main course salad. Tender chicken baked in a sweet and savory honey mustard combination co-stars. Fresh red grapes add jewel-like color and crunchy almonds introduce nutty depth. The zesty lemon honey dressing ties everything together with a refreshing tang.

This Chicken Couscous Salad recipe:

• Can be made ahead and holds very well in the refrigerator, even with the dressing.
• Makes a big batch, so it’s perfect for a crowd.
• Is easy with no complicated techniques!

Here’s how to make it!

How to Make Chicken Couscous Salad:

Recipe Ingredients:

Here’s everything you’ll need to make this Chicken Couscous Salad recipe and instructions for preparing the ingredients. The exact quantities are on the recipe card below.

Ingredient Notes and Substitutions:

• Chicken Breasts: I prefer boneless skinless chicken breasts for this Couscous Chicken Salad, but boneless skinless chicken thighs will also work. However, expect a more dominant chicken flavor. Always use the best quality chicken you can afford–preferably a natural, antibiotic-free brand.
• Olive Oil: I use a decent extra-virgin olive oil like California Olive Ranch.
• Dijon Mustard: Use a good Dijon mustard. I’ve tried numerous brands, but you can’t go wrong with the widely available Grey Poupon.
• Couscous: Couscous is a form of pasta made from semolina and water. Like pasta, its neutral flavor makes it the perfect base for many flavors. For a gluten-free option, quinoa works well in place of the couscous.
• Turmeric: Adds vibrant color.
• Lemon Juice: Fresh lemon juice makes a big difference in this salad. Avoid reconstituted, bottled lemon juice.
• Almonds: For the aesthetic, I prefer sliced almonds in this Chicken Couscous Salad, but slivered almonds will work. If all you have are whole almonds, I recommend coarsely chopping them.
• Scallions: Adds a delicate oniony flavor. Red or yellow onion would be overpowering.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Preheat the oven to 350 degrees.
• Line a rimmed baking sheet with parchment paper.
• In a small bowl, combine the honey, mustard, olive oil, salt, and black pepper to taste in a small bowl.
• Place the chicken on the parchment-lined baking sheet.
• Pour the honey, mustard, and oil combination over the chicken. Turn the chicken to coat thoroughly.
• Bake for 22 to 25 minutes or until the chicken is cooked to at least 165 degrees. Baste the chicken once during baking with the honey-mustard combination.
• Let the chicken cool, then cut the chicken breasts into small, thin strips. Refrigerate until needed.

• Combine the boiling water, turmeric, olive oil, salt, and black pepper to taste in a heatproof bowl.

• Stir in the couscous, cover and let stand for 10 to 15 minutes.
• Fluff with a fork. Let cool.

• Combine all the ingredients for the dressing. Adjust to taste with lemon juice, honey, salt, and black pepper.

• Place the chicken and couscous in a large mixing bowl.
• Add the scallions, carrot, grapes, almonds, and parsley and stir.
• Add approximately half the dressing, reserving the remainder to serve on the side.

• Transfer to a serving bowl.
• Garnish with a few more sliced almonds and chopped parsley.

Chef Tip:

• When I made this Chicken Couscous Salad for clients, it was intended to last them for several days. So, I only added about a half-cup of the dressing and left the remainder for them to add as they desired. I didn’t dress the entire salad because the almonds would soften. A small amount of dressing flavored the couscous and kept it moist.

Storage:

• Keep refrigerated. Any leftovers will be fine for up to five days.

Serve this Chicken Couscous Salad with:

• Very Veggie Gazpacho (The Best Vegetable Gazpacho)
• Watermelon Gazpacho
• Green Olive Tapenade
• Artichoke Tapenade

More great main course salad recipes with chicken you’ll love!

• Italian Chopped Salad with Chicken
• Blackened Chicken Caesar Salad
• Chicken BLT Salad with Spicy Avocado Ranch Dressing
• Vietnamese Chicken Salad with Spicy Lime Ginger Dressing

Get all my main course salad recipes at Dinner Salads – From A Chef’s Kitchen.