Refreshing Chicken Salad with Crunchy Vegetables
Salad
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
2 h 45 min
Servings
8
Difficulty
Medium
Prep Time
45 Min
Description
This chicken salad is a real ray of sunshine on the plate! I often prepare it during the summer because it is fresh, light, and full of flavors. The tender chicken goes perfectly with the crunchy vegetables and fluffy couscous. The lemon juice adds a tangy touch that awakens the taste buds. It's a complete dish, perfect for a sunny lunch or an impromptu picnic. Feel free to add other seasonal vegetables, such as zucchini or grilled eggplant. A true Mediterranean delight, easy to prepare and always appreciated!
Ingredients (14 ingredients)
-
8 piece chicken breasts
-
500 g tomatoes
-
400 g couscous
-
2 piece cucumbers
-
1 piece yellow bell pepper
-
1 piece red bell pepper
-
1 piece green bell pepper
-
2 piece lemons (the juice)
-
6 piece spring onions or Cébettes
-
2 dl olive oil
-
0.5 bunch mint
-
to taste Ground pepper
-
to taste Espelette pepper
-
to taste Salt or fine salt
Preparation (5 steps)
Preparation of the vegetables
Cut the tomatoes into small cubes and reserve the juice. Peel the cucumbers and dice them, removing the core. Peel the peppers using a vegetable peeler and cut them into small dice. Cut the spring onions into very thin slices, including the tail. Reserve all the vegetables.
Cooking the chicken
In a hot pan, sear the chicken breasts for about 5 minutes on each side. Season with salt, ground pepper and Espelette pepper. Reserve the chicken breasts and cut them roughly once cooled.
Preparation of the couscous
Put the couscous in a salad bowl. Add the juice of the lemons and the olive oil. Mix well and let the couscous swell for 10 minutes.
Mixing the ingredients
Add the chopped vegetables to the couscous. Mix gently. Season with salt, ground pepper and Espelette pepper. Add the chopped mint and the roughly chopped chicken breasts. Mix again.
Refrigeration
Cover the salad bowl and refrigerate for at least 2 hours before serving to allow the flavors to blend.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Emma Lefevre
1
Rezept
0
Kochbücher
Source
URL
External website
Allergens
- Gluten
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Chicken Salad with Fresh Vegetables
Salad
Peruvian Chicken Salad with Vegetables
Salad
Pasta Salad with Grilled Chicken and Roasted Vegetables
Rice or Pasta Salad
Summer Barley Salad with Chicken and Vegetables
Rice or pasta salad
Summer Spelt Salad with Chicken and Fresh Vegetables
Salad
Fresh Chicken Salad with Kaki and Crunchy Vegetables
Salad
Roasted Chicken with Provençal Flavors
Main dish
Chicken breast with herb crust on potato-radish salad
Salad