Chicken Pesto & Couscous Salad
Equipment
- Large saute pan
- Small saucepan
- Large mixing bowl
- Measuring cups & spoons
- Knives and cutting boards
Ingredients
- 2 tablespoons olive oil
- 1/2 lb chicken breast cubed
- 1 medium yellow squash sliced
- Salt and pepper
- 1 cup couscous
- 2 cups chicken broth
- 1/2 lb cherry tomatoes
- 1/2 cup pesto
Instructions
Cook Chicken and Squash:
- In a skillet, heat the olive oil over medium heat.
- Add the cubed chicken and sliced squash. Season with salt and pepper.
- Cook for about 10 minutes, stirring often, until the chicken is fully cooked and the squash is tender. Once done, remove from heat and allow to cool.
Prepare Couscous:
- While the chicken cooks, bring the chicken stock to a boil in a small saucepan.
- Add the couscous, stir, then cover and reduce the heat to low.
- Cook for about 5 minutes, or until the stock is absorbed and the couscous is tender. Let it cool.
Assemble the Salad:
- In a large bowl, combine the cooled chicken-squash mixture and couscous.
- Add the tomatoes and pesto.
- Stir everything until well combined.
Chill and Serve:
- Refrigerate the salad until you're ready to serve.
