Sesame Chicken Couscous Salad Recipes

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SIMPLE SESAME CHICKEN WITH COUSCOUS



Simple Sesame Chicken with Couscous image

I created this dish after my three kids tried Chinese takeout and asked for more. To make things easy for myself, I typically use a rotisserie chicken from the deli. -Naylet LaRochelle, Miami, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups water
1 cup uncooked whole wheat couscous
1 tablespoon olive oil
2 cups coleslaw mix
4 green onions, sliced
2 tablespoons plus 1/2 cup reduced-fat Asian toasted sesame salad dressing, divided
2 cups shredded cooked chicken breast
2 tablespoons minced fresh cilantro
Chopped peanuts, optional

Steps:

  • In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork., In a large nonstick skillet, heat oil over medium heat. Add coleslaw mix; cook and stir 3-4 minutes or just until tender. Add green onions, 2 tablespoons dressing and couscous; heat through. Remove couscous from pan; keep warm., In same skillet, add chicken and remaining dressing; cook and stir over medium heat until heated through. Serve over couscous; top with cilantro and, if desired, peanuts.

Nutrition Facts : Calories 320 calories, Fat 9g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 442mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

SESAME CHICKEN COUSCOUS SALAD



Sesame Chicken Couscous Salad image

I grow lots of the ingredients needed in this recipe. Fresh-tasting and crunchy, it's a perfect summer salad. Try leaving out the chicken and mixing the veggies with the couscous for a fun side dish. -Tari Ambler of Shorewood, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 18

1-1/2 cups reduced-sodium chicken broth
3 teaspoons reduced-sodium soy sauce, divided
2 teaspoons sesame oil, divided
1 cup uncooked couscous
2 green onions, sliced
1-1/2 cups fresh or frozen sugar snap peas
3/4 cup fresh broccoli florets
1-1/2 cups cubed cooked chicken
1 large sweet red pepper, chopped
3/4 cup diced zucchini
2 tablespoons cider vinegar
1 tablespoon thawed apple juice concentrate
1 tablespoon water
2 teaspoons canola oil
1/2 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons slivered almonds, toasted
2 teaspoons sesame seeds, toasted

Steps:

  • In a saucepan, combine the broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil; bring to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Stir in green onions. Cover and refrigerate until chilled., Place pea pods in a steamer basket in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 1 minute. Add broccoli; cover and steam 2 minutes longer or until crisp-tender. Rinse in cold water; drain. Transfer to a serving bowl; add chicken, red pepper and zucchini., In a jar with a tight-fitting lid, combine the vinegar, apple juice concentrate, water, canola oil, ginger, pepper and remaining soy sauce and sesame oil. Shake well. Pour over chicken mixture and toss to coat. Cover and refrigerate for 30 minutes or until chilled. Serve over couscous. Sprinkle with almonds and sesame seeds.

Nutrition Facts : Calories 382 calories, Fat 9g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 451mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN SALAD WITH COUSCOUS



Chicken Salad with Couscous image

Categories     Salad     Chicken     Fruit     Leafy Green     Nut     Poultry     Low Fat     Quick & Easy     Low Cal     High Fiber     Low Sodium     Grapefruit     Walnut     Healthy     Grape     Couscous     Self

Yield Makes 4 servings

Number Of Ingredients 13

1 cup regular or whole-wheat couscous, or quinoa
1/2 tsp ground cumin
1 1/2 tbsp chopped fresh parsley leaves
2 tbsp chopped walnuts
8 oz smoked boneless chicken breast, cut into 3/4-inch cubes
2 cups red seedless grapes, halved
2 cups green seedless grapes, halved
1/4 cup fresh pink grapefruit juice
1 tbsp fresh lemon juice
1/4 cup fresh lime juice
1/2 cup packed fresh basil leaves, cut into thin strips
1/2 tsp curry powder
1 bunch arugula (about 2 cups packed), coarse stems discarded

Steps:

  • Cook couscous (or quinoa) according to package directions. Stir in cumin and parsley and salt to taste. Let cool to room temperature. To toast walnuts, heat a dry pan over medium heat. Add walnuts and shake or stir 6 or 7 minutes, until lightly browned. In a bowl, toss chicken, grapes, juices, basil, and curry and salt and pepper to taste. Arrange arugula on 4 plates and divide couscous among them. Top with chicken mixture and drizzle remaining liquid over salads. Sprinkle salads with walnuts.

SESAME PASTA CHICKEN SALAD



Sesame Pasta Chicken Salad image

A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while.

Provided by ohines

Categories     Salad

Time 30m

Yield 10

Number Of Ingredients 12

¼ cup sesame seeds
1 (16 ounce) package bow tie pasta
½ cup vegetable oil
⅓ cup light soy sauce
⅓ cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
½ teaspoon ground ginger
¼ teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat
⅓ cup chopped fresh cilantro
⅓ cup chopped green onion

Steps:

  • Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
  • In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
  • Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Nutrition Facts : Calories 349 calories, Carbohydrate 38.3 g, Cholesterol 23.9 mg, Fat 15.2 g, Fiber 2.2 g, Protein 15.9 g, SaturatedFat 2.5 g, Sodium 308.1 mg, Sugar 5.5 g

SESAME COUSCOUS SALAD



Sesame Couscous Salad image

A combination of simple ingredients that results in amazing flavor. You can use pretty much any grain you like in this salad, from couscous to bulgur to quinoa to millet, etc. (whatever you prefer, really), just make sure to adjust the cooking time for the grain to fit the type you're using! This can easily become a vegetarian meal if you omit the chicken breast (and it's really good either way!).

Provided by velorutionista

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 cups chicken broth (or stock, low sodium preferred)
1 teaspoon soy sauce
1 teaspoon sesame oil
1 cup couscous (or other grain)
2 scallions, sliced
1 large bell pepper, chopped
1 1/2 cups sugar snap peas
1 1/2 cups broccoli florets
1 cup chopped cooked chicken
1 (14 ounce) can chickpeas, rinsed and drained
1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons soy sauce
1/4 teaspoon crushed red pepper flakes
1 teaspoon sesame oil
1/4 cup slivered almonds
1 tablespoon sesame seeds, toasted

Steps:

  • Combine chicken stock, 1 teaspoons soy sauce, and 1 teaspoons sesame oil and bring to a boil.
  • Place grain in large bowl and pour boiling stock mixture inches Cover and let stand till tender 5-30 minutes (depending on the cooking time for the grain you're using).
  • Stir in scallions and bell pepper. Cover and refrigerate to chill while you finish the remaining steps.
  • Steam the peas for one minute. Add broccoli and steam together for another two minutes, or till crisp tender. Rinse with cold water and drain.
  • Add broccoli, peas, and chicken to couscous and continue chilling.
  • In a small bowl, combine lemon juice, olive oil, soy sauce, red pepper flakes, and sesame oil, whisking till smooth.
  • Drizzle dressing over couscous mixture and stir till well combined. Mix in almonds and sesame seeds. Serve chilled or at room temperature.

Nutrition Facts : Calories 526.1, Fat 18.1, SaturatedFat 2.7, Cholesterol 26.2, Sodium 875.6, Carbohydrate 67.3, Fiber 10.1, Sugar 2.9, Protein 25.5

SESAME CHICKEN COUSCOUS SALAD



Sesame Chicken Couscous Salad image

This is just a delight for a spring picnic or small potluck. To save time, you can do steps 1-3 the day before and store the couscous in the refrigerator. Almonds, sesame oil and seeds can be easily omited and the oil replaced with olive oil in step 1 (and just omited altogether in step 6).

Provided by Valeria

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups chicken broth
3 teaspoons soy sauce
2 teaspoons sesame oil
1 cup uncooked couscous
2 green onions, sliced
1 large sweet red pepper, chopped (optional)
1 1/2 cups sugar snap peas or 1 1/2 cups snow peas
3/4 cup broccoli floret
1 cup cooked chicken, chopped
1/4 cup lemon juice
2 tablespoons olive oil
1/4 teaspoon pepper
1/4 cup slivered almonds, toasted
1 tablespoon sesame seeds, toasted

Steps:

  • In a small saucepan, combine broth, 1 teaspoon soy sauce and 1 teaspoon sesame oil and bring to a boil.
  • Place couscous in large bowl and stir in boiling broth. Cover and let stand 5-8 minutes. Fluff with fork.
  • Stir in green onions and red pepper. Cover and refrigerate until chilled.
  • Steam peas one minute. Add broccoli and steam 2 more minutes or until crisp-tender. Rinse in cold water and drain.
  • Add chicken, peas and broccoli to couscous.
  • In a small bowl, combine lemon juice, olive oil, 2 teaspoons soy sauce, pepper and 1 teaspoon sesame oil. Blend into couscous mixture.
  • Mix in toasted almonds and sesame seeds immediately before serving. Serve chilled or at room temperature.
  • Variation: Substitute bulgur for couscous. Allow to stand in boiling liquid, covered, for 30 minutes.

Nutrition Facts : Calories 396.3, Fat 16.9, SaturatedFat 2.5, Cholesterol 26.2, Sodium 574.1, Carbohydrate 42.3, Fiber 5, Sugar 1.9, Protein 19.9

CHICKEN SALAD WITH COUSCOUS



Chicken Salad with Couscous image

I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!

Provided by Christian Booher

Categories     Salad

Time 30m

Yield 6

Number Of Ingredients 13

1 cup couscous
2 cups chicken broth
½ cup dry white wine
2 teaspoons olive oil
2 tablespoons fresh lime juice
1 ½ teaspoons ground cumin
1 clove garlic, minced
1 pound skinless, boneless chicken breast meat - cubed
1 green bell pepper, cut into large chunks
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
4 green onions, chopped
¼ cup pitted black olives

Steps:

  • Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
  • In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
  • Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 29.5 g, Cholesterol 44.8 mg, Fat 4.5 g, Fiber 3 g, Protein 25.9 g, SaturatedFat 0.9 g, Sodium 633.3 mg, Sugar 2.8 g

SESAME CHICKEN SALAD



Sesame chicken salad image

A fresh and healthy Asian-style salad with Thai basil and coriander, soya beans, carrots and tomatoes

Provided by Sara Buenfeld

Categories     Main course

Time 20m

Number Of Ingredients 13

2 skinless chicken breasts
85g frozen soya bean
1 large carrot , finely cut into thin matchsticks
4 spring onions , finely sliced
140g cherry tomato , halved
small bunch coriander , chopped
small handful Thai or ordinary basil leaves , chopped if large
85g herb or baby salad leaves
1 tsp toasted sesame seeds
grated zest and juice 1 small lime
1 tsp fish sauce
1 tsp sesame oil
2 tsp sweet chilli sauce

Steps:

  • Put the chicken in a pan and pour over cold water to cover. Tip the soya beans into a steamer. Bring the pan to a gentle simmer, then cook the chicken for 8 mins with the beans above.
  • Meanwhile, mix the dressing ingredients in a large bowl. When the chicken is cooked, slice and toss in the dressing along with the beans, carrot, onions, tomatoes, coriander and basil. Mix really well, pile onto the salad leaves and sprinkle with the sesame seeds.

Nutrition Facts : Calories 300 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium

COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING



Couscous and Chicken Salad with Orange-Balsamic Dressing image

Categories     Salad     Bean     Chicken     Citrus     Olive     Pepper     Poultry     Quick & Easy     Dinner     Lunch     Legume     Chickpea     Bell Pepper     Couscous     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Serves 8

Number Of Ingredients 11

4 1/2 cups water
3 cups (2 10-ounce boxes) couscous
1 cup dried currants
1 3-pound roasted chicken, skinned, boned, cut into bite-size pieces
1 1/2 cups diced drained roasted red bell peppers (from jar)
1 15 1/2-ounce can chick-peas (garbanzo beans), rinsed, drained
1 cup chopped pitted Kalamata olives
1 bunch green onions, chopped
1/2 cup chopped fresh cilantro
Orange-Balsamic Dressing
Romaine lettuce leaves

Steps:

  • Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool.
  • Mix all remaining salad ingredients into cooled couscous.
  • Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.

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