Calling this dish a salad is a bit of a misnomer. It is more of a substantial meal in a bowl, bursting with flavors and textures. I first enjoyed it at my friend Jodi’s, where every bite surprised and delighted, prompting me and to ask for the recipe. Why did it take me several years then, to try making it? Well, there are a lot of ingredients in the recipe and one has to plan accordingly before making it. It can’t just be thrown together. The lemony basil dressing is marvellous and it makes the dish. Although it will seem laborious to execute, just think of it as a salad that will need baked chicken, roasted tomatoes, a steamed grain, that incredible homemade dressing and some toasted nuts to finish. Once you have the components ready, the salad is easy to toss together. Because it feeds a crowd and holds up well, it is a great choice to take to a party. If you are in need of a salad makeover, this dish will shake up the old school chicken salad, delight your guests and have them trying to guess what makes it so tasty.
INGREDIENT LIST: 4 lemons 2 packages of basil leaves 1 package of chives 5-8 boneless chicken breasts 2 green onions or chives, chopped, for the chicken 2 packages of grape tomatoes 1 c chopped kalamata olives 1/2 c capers 1 c currants 1 box of couscous or farro or quinoa 1 bag of pine nuts, about 8 oz 1 big bag of lettuce greens or 2 small bags 1 shallot Dijon, olive oil, honey, salt and pepper First came the chicken: Season 5-8 chicken breasts with olive oil, sea salt and fresh chopped chives or green onions. Bake 20 minutes at 425F. Cool, shred with your hands into bite size pieces. Can be made a couple of days ahead. Roast those tomatoes: Wash and dry 2 packages of grape tomatoes, toss with olive oil and sea salt. Lay out on a sheet pan and broil until charred and the flesh is popping open. Save all those delicious juices. Just looking at those gorgeous orbs, you know how great they are going to taste! Rock the grains: Cook up a box of your favorite grains. Jodi likes couscous. I chose a tricolored quinoa. Can be made in advance a day or so. Dress it up: In a blender, combine the zest of a lemon, juice of 2 large lemons, 1 shallot, 2 T Dijon, 2 T honey, 1 c olive oil, a whole package of basil leaves. Pulse until a creamy consistency is achieved, sort of like a Green Goddess. The stuff that makes the salad legendary: 1 c kalamata olives, pitted and chopped; 1/2 c capers; 1 c currants; 1 package of basil leaves, chopped; 1 package of chives, chopped. Toast a big bag of pine nuts, about 8 oz. Reserve until the very end. ASSEMBLY: Toss the grains with the chicken, tomatoes, capers, olives, currants and chopped herbs. Adjust salt and pepper seasoning, to taste. Add in a big bag of salad greens such as red leaf lettuce, spinach or bibb lettuces. Toss with the dressing and top with the toasted pine nuts. Squeeze the juice of a lemon to finish. Not just delicious, this salad is gorgeous and ready to dazzle! Worth the effort too!Mediterranean Chicken Couscous Salad
(To print recipe without photos, please click the delete photos button at the end before printing.)
More healthy food – you are making me feel a tad guilty! It looks delicious, though, so I can live with the shame 😉
Hearing from you made my day Ginger. Keep your decadent recipes coming. I am sorely in need if inspiration!
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Just as I am for healthy food, it seems 😉
Just checked out your blog! Looks super and your recipes are fabulous!
Thank you so much Natascha! I like the spelling of your name:)
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No matter what you call it, couscous and chicken is always a winning combination!
It sure is Sabine! Healthy, hearty but tasteslike spring too:)
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Thanks Johanne, it’s German 😊
Gorgeous ingredients, beautiful salad Johanne – can’t wait to give this a go when the weather breaks, which seems to be just around the corner. I’ve missed your postings for a bit, haven’t seen you around these parts? I wanted to tell you what a great airline Porter turned out to be. So fancy schmancy, we even had real glasses for the wine we ordered on our one hour trip :). I see they fly to Timmins too, how handy for you 🙂
Thank you Loretta. Glad you got to experience Porter:) business model for all other airlines. Spring is right around the corner!!! Gotta believe!
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Have made several of your recipes and loved them. This recipe was the inspiration for tonight’s dinner, improvised on the ingredients I didn’t have. Nonetheless, yummy! Thanks.
Thanks Bobbi! So nice to hear from you. Glad I could inspire.
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Hi Johanne, This would be a great dish to bring to one of our community potlucks. There’s a lot involved, but nothing that’s difficult. the lemony basil dressing sounds so good. I like the addition of currants to the dish.
Someday if I find myself in your area I’d love to come to one of these potlucks, Nancy. They sound wonderful. That dressing is so good:)
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Wow, amazing recipe! The layers of tastes must be divine 😄
This looks incredible! The dressing! Well, everything! 🙂 I may have to make a “frugal” version of this when my basil is growing!
You will love it! A great summer salad. In summer I would grill the chicken.
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