Perdue
Pesto Couscous Salad with Grilled Chicken and Vegetables
What Do You Think? Your Rating:
       
 
All fields are required.

Thank you for sharing your thoughts.

Pesto Couscous Salad with Grilled Chicken and Vegetables

Pesto Couscous Salad with Grilled Chicken and Vegetables

Serves 4 | Prep/Cook Time:
  • Calories 603
  • Protein 31g
  • Sodium 321mg
  • Sat.Fat 5g
  • Sugar 5.5g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 603
% Daily Value*
Total Fat 31g 48%
Saturated Fat 5g 25%
Cholesterol 65mg 22%
Sodium 321mg 13%
Total Carbs 60g %
Dietary Fiber 18g %
Sugars 5.5g
Protein 31g
Vitamin A 74%
Vitamin C 51%
Calcium 62%
Iron 12%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
4 PERDUE® HARVESTLAND® Frozen Boneless Skinless Chicken Breasts, Individually Wrapped (3 lbs.)
Pesto:
2 cups pesto
1/4 cups pine nuts, toasted
1/3 cup Parmesan cheese, grated
2 tbsp lemon juice
1 tsp lemon zest
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp freshly ground pepper
1/3 cup extra virgin olive oil
Salad:
1 tbsp olive oil
1/4 cup balsamic vinegar
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp freshly ground pepper
1 red pepper, quartered and seeded
1 zucchini, sliced lengthwise
1 white onion, sliced into rings
1 cup dry Israeli couscous, cooked
Instructions
1 Pesto: Place the basil, pine nuts, cheese, lemon juice, lemon zest, garlic, salt and pepper in a food processor; pulse until finely chopped. With the motor running, slowly add the oil until well combined.
2 Salad: Preheat the grill to medium-high; lightly coat the grate with cooking oil. Whisk the olive oil with the vinegar, garlic, salt and pepper. Toss some of the mixture with the red pepper, zucchini and onion. Brush the remaining mixture all over the chicken.
3 Grill the chicken and vegetables, turning as needed, for 10 to 15 minutes or until cooked through and well-marked. Cool completely. Thinly slice the chicken and chop the vegetables. 
4 Toss the couscous with the chopped vegetables and 1/3 cup pesto. Divide evenly between 4 plates and top with sliced chicken. Drizzle each salad with 1 tbsp additional pesto. Leftover pesto can be stored in a tightly covered container for up to 5 days.