Shortcut Chicken & Couscous Salad
with Creamy Pesto Dressing & Lime
Everything about this salad is fresh and tasty. The crisp, couscous salad packs a punch from the kalamata olives and is ready to welcome crumbed chicken to your table. The creamy pesto dressing gives it that extra aromatic kick and brings all the flavours together!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 packet
Couscous
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
1 packet
Snacking Tomatoes
½ packet
Creamy Pesto Dressing
1 packet
Trimmed Green Beans
1
Lime
1 packet
Kalamata Olives
Utensils
Cooking Steps
• Boil the kettle.
• To a medium heatproof bowl, add couscous and stock concentrate.
• Add the boiling water(see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes.
• Fluff up with a fork and set aside.
• Meanwhile, set air fryer to 200°C. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• Place chicken into the air fryer basket and cook until cooked through (when no longer pink inside), 15-18 minutes.
• Transfer to a paper towel-lined plate. Season with salt and pepper.
TIP: No air fryer? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. Season with salt and pepper.
• While the fish is cooking, slice lime into wedges and halve snacking tomatoes.
• In a large microwave-safe bowl, add trimmed green beans and a splash of water, then cover with a damp paper towel. Microwave on high until just tender, 2-4 minutes. Drain green beans.
• To the bowl with couscous, add green beans, snacking tomatoes, baby spinach leaves, kalamata olives, a good squeeze of lime juice and a drizzle of olive oil.
• Season to taste and toss to combine.
• Divide olive couscous salad between bowls and top with chicken.
• Drizzle over creamy pesto dressing.
• Serve with any remaining lime wedges. Enjoy!
