Chicken Zucchini Salad

Easy and Tasty
This week is the first week I have been home for two consecutive days in a row. A feat with my schedule; so I decided it was high time I needed to actually prepare meals for the week.

Currently I have been drawing inspiration from an App called Kitchen Stories as they don't post a lot of items but what they post is EXTREMELY good. More upscale than Allrecipes but better at explaining items.

What I love about this recipe is that even though it comes with a dressing, it is perfectly good without it. I also omitted the cashews to save some time.


  • 1 cup cooked couscous (I use Moroccan)
  • 4 chicken fillets
    • I took two large boneless skinless and cut in half long ways. Then placed each one in a ziploc bag to pound to evenness. Try to get them all the same thickness for proper cooking.
  • 4 cups of arugula lettuce
  • 2 zucchini
  • 3/4 cup cherry tomatoes
  • 2 sprigs of rosemary (or 1/2 tsp dried)
  • Salt
  • Pepper
  • Olive oil for frying
  • Panko for breading

Dressing- If you want

  • 1 tbls Stone ground Mustard
  • 1 tbls balsamic vinegar
  • 2 tbls olive oil
  • 1 tsp honey
  • 1 tbls lemon juice
  • Salt
  • Pepper


  1. Cook couscous according to package instructions
  2. Halve the zucchini and cut into sticks
  3. Finely chop rosemary
  4. Halve cherry tomatoes
  5. Heat some olive oil in a frying pan and fry the zucchini on all sides until lightly browned and set aside.
  6. Salt, pepper, and panko the chicken fillets
  7. Add a little more oil to the pan and fry the chicken fillets till done
  8. Make the dressing
  9. Take a plate, add the arugula on the bottom, sprinkle couscous, some fried zucchini sticks, a few cherry tomato halves and top with the chicken. Sprinkle with the dressing if you want.

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