This is one of our favourite salads.  We love cous cous and with the shredded chicken it is really filling.  You can add all sorts of veggies to this, but below is what I used.

If making to use as a side dish (like at a BBQ), simply leave the chicken out.

There are many versions of this salad you could make. Add in a range of different ingredients to suit your taste buds, for example, swap the cashews for slivered almonds. Or add some sundried tomatoes, olives or sultanas (just make sure they are preservative free, as we don’t need to be eating unwanted chemicals).

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Thanks
Tracey and Jo
xx

 

February 20, 2018
  • 10m
  • 17m
  • 27m
  • 1

Ingredients

  • 1 c cous cous
  • 1 c boiling hot water
  • 1 skinless chicken breast OR leftover shredded roast chicken
  • 250 g pumpkin, diced
  • 2 carrots, diced
  • 1/2 large red capsicum
  • 1/2 large green capsicum
  • 80 g corn kernels
  • 100 g craisins
  • 1/2 c cashews
  • Juice of 1/2 – 1 lemon

Instructions

Thermal Cooking Method

  1. In a heatproof bowl mix cous cous in boiling water, stir well, wait until liquid is absorbed and then fluff up. Allow to cool, then add to serving bowl.
  2. Dice chicken breast into large chunks and add to bottom steaming tray with pumpkin. Fill mixing jug with 1L of water, and cook for 17 mins/steaming temp/speed 3 (or until cooked). If using leftover shredded roast chicken, skip this step.
  3. Dice carrots and capsicum and place in large serving bowl. Add corn kernels, craisins, leftover shredded roast chicken and any other ingredients you wish to use (feta cheese, sundried tomatoes, baby spinach leave and olives all work well).
  4. Remove pumpkin and allow to cool, then add to the salad.
  5. Shred the chicken apart by placing into the empty mixing jug and shred for 2-4 secs/reverse/speed 4. Set aside to cool, then add to the rest of the salad. If using leftover shredded roast chicken, skip this step.
  6. Gently toss it all together. Add cashews and lemon juice just prior to serving (french onion dressing, balsamic vinegar and olive oil are all nice as well).

Traditional Cooking Method

  1. In a heatproof bowl mix cous cous in boiling water, stir well, wait until liquid is absorbed and then fluff up. Allow to cool, then add to serving bowl.
  2. Dice carrots and capsicum and place in large serving bowl. Add corn kernels, craisins, leftover shredded roast chicken and any other ingredients you wish to use (feta cheese, sundried tomatoes, baby spinach leave and olives all work well).
  3. In a steamer pot, cook the chicken and pumpkin until done. If using leftover shredded roast chicken, just steam the pumpkin.
  4. Remove the pumpkin and allow to cool, then add to the serving bowl. Shred the chicken apart with two forks (if using leftover shredded roast chicken, skip this part). Allow to cool, then add to the serving bowl.
  5. Gently toss it all together. Add cashews and lemon juice just prior to serving (french onion dressing, balsamic vinegar and olive oil are all nice as well).
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