Chicken and Feta Couscous Pasta Salad
This zesty couscous pasta salad is loaded with crisp veggies, seasoned chicken, and feta cheese for a fresh, flavorful recipe that's perfect for lunches, meal prep, picnics, and summer gatherings.
Ingredients
Chicken
- 6 Large Chicken Breast
- 1/4 Cup olive Oil for Frying
- Salt, Pepper, and Garlic Powder
Couscous Pasta Salad
- 16 Ounces Pearl Couscous
- 1 Large Red Bell Pepper, Diced
- 1 Large English cucumber, Diced
- 1/2 Small Red Onion, Diced
- 1 1/2 Cups Feta Cheese Crumbled
Pasta Salad Dressing
- 1/2 Cup Mayonnaise
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 Cup Red Wine Vinegar
- 1 Packet Good Seasons Italian Dressing Mix
Instructions
- Cook the pearl couscous according to the package directions. Drain and allow it to cool completely.
- Heat 2 tablespoons olive oil in a Dutch oven over medium - high heat. Season the chicken breasts with salt and pepper. Cook the chicken until golden brown and the internal temperature reaches 165 degrees, about 6 to 8 minutes per side. Sprinkle with more salt, pepper, and garlic powder.
- Transfer the chicken to a cutting board and let it rest for 10 minutes before slicing into bite sized strips.
- In a small bowl, whisk together the mayonnaise, olive oil, red wine vinegar, and Good Seasons Italian Dressing Mix until smooth and creamy.
- In a large mixing bowl, combine the cooled couscous, chopped chicken, red bell peppers, cucumber, red onion, and feta cheese.
- Pour the dressing over the salad and toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes before serving. Serve chilled.
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