High-Protein Chicken Couscous Salad with Lemon Vinaigrette – Fresh, Fast, and Satisfying

This chicken couscous salad is the kind of meal you can throw together on a weeknight and still feel like you’re eating something special. It’s bright, filling, and loaded with texture—tender chicken, fluffy couscous, crunchy veggies, and a zesty lemon vinaigrette that ties it all together. The protein keeps you full, the fresh herbs keep it lively, and the whole dish comes together in under 30 minutes.

It’s great warm or cold, easy to meal-prep, and endlessly customizable.

Why This Recipe Works

This salad balances flavor, texture, and nutrition without extra fuss. Couscous cooks quickly and absorbs the lemon vinaigrette, so every bite is seasoned. Chicken breast brings lean, high-quality protein that pairs well with crisp vegetables and fresh herbs.

A simple vinaigrette—lemon, olive oil, garlic, and Dijon—adds brightness without heaviness. Best of all, the ingredients are easy to find and the steps are straightforward.

What You’ll Need

• Chicken breast: 2 medium boneless, skinless breasts (about 12–14 oz total)
• Couscous: 1 cup dry (traditional or whole wheat)
• Cherry tomatoes: 1 cup, halved
• Cucumber: 1 cup, diced (Persian or English works best)
• Red bell pepper: 1, diced
• Red onion: 1/4 small, finely chopped
• Chickpeas (optional for extra protein and fiber): 1 cup, drained and rinsed
• Fresh parsley: 1/2 cup, chopped
• Fresh mint (optional but refreshing): 1/4 cup, chopped
• Feta cheese (optional): 1/2 cup, crumbled

For the Lemon Vinaigrette:

• Fresh lemon juice: 1/4 cup (about 1 large lemon)
• Lemon zest: 1 teaspoon
• Extra-virgin olive oil: 1/3 cup
• Dijon mustard: 2 teaspoons
• Garlic: 1–2 cloves, minced
• Honey or maple syrup: 1–2 teaspoons (to balance the acidity)
• Kosher salt and black pepper: to taste
• Red pepper flakes (optional): a pinch for heat

For Cooking the Couscous and Chicken:

• Low-sodium chicken broth or water: 1 cup for couscous
• Olive oil: 1 tablespoon for cooking chicken
• Spices for chicken: 1 teaspoon each smoked paprika and garlic powder; 1/2 teaspoon dried oregano; salt and pepper

Step-by-Step Instructions

1. Season the chicken. Pat the chicken dry and rub with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper. Let it sit while you prep the vinaigrette.
2. Make the vinaigrette. In a jar or bowl, whisk lemon juice, zest, Dijon, garlic, honey, salt, and pepper.

   Slowly stream in olive oil while whisking until emulsified. Adjust to taste—add more lemon for brightness or honey for balance.

3. Cook the chicken. Heat a skillet over medium-high. Sear chicken 5–6 minutes per side, until juices run clear and the internal temperature reaches 165°F (74°C).

   Rest 5 minutes, then slice or cube.

4. Cook the couscous. Bring broth (or water) to a boil with a pinch of salt. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork.
5. Prep the vegetables. Halve cherry tomatoes; dice cucumber and bell pepper; finely chop red onion; rinse and drain chickpeas.

   Chop parsley and mint.

6. Combine the base. In a large bowl, add warm couscous, half the vinaigrette, and a pinch of salt. Toss well so the grains absorb flavor.
7. Add mix-ins. Fold in tomatoes, cucumber, bell pepper, onion, chickpeas, parsley, and mint. Toss gently.
8. Add the chicken. Add sliced or cubed chicken and the remaining vinaigrette.

   Toss again. Sprinkle feta on top if using.

9. Taste and adjust. Add salt, pepper, extra lemon, or a drizzle of olive oil as needed. Serve warm, at room temperature, or chilled.

How to Store

• Refrigerator: Store in an airtight container for 3–4 days.

  It tastes even better the next day as the flavors meld.

• Keep it fresh: If making ahead, store the vinaigrette separately and toss before serving for the best texture.
• Reheating: This salad is best cold or at room temperature. If you prefer it slightly warm, gently warm the chicken separately and fold it in.
• Avoid sogginess: Add delicate herbs and feta just before serving if you plan to store it longer than a day.

Health Benefits

• High protein: Chicken breast and chickpeas provide a strong protein foundation that supports satiety and muscle recovery.
• Balanced macros: Couscous offers quick-cooking complex carbs, while olive oil provides heart-healthy fats for steady energy.
• Micronutrients: Tomatoes, peppers, and herbs add vitamins A, C, and K, plus antioxidants that support immune health.
• Fiber: Chickpeas and vegetables increase fiber, which supports digestion and stable blood sugar.
• Lighter dressing: A simple lemon vinaigrette keeps sodium and additives low compared to bottled dressings.

Pitfalls to Watch Out For

• Overcooking chicken: Dry chicken will make the salad feel flat. Use a thermometer and let it rest before slicing.
• Underseasoning couscous: Couscous needs salt and vinaigrette while warm to soak up flavor.

  Don’t skip the early toss.

• Watery vegetables: If your cucumbers are very juicy, lightly seed them to keep the salad from getting watery over time.
• Harsh raw onion: If the onion tastes strong, rinse it under cold water or soak in ice water for 10 minutes.
• Too acidic dressing: Balance lemon with a touch of honey and enough olive oil. Taste as you go.

Alternatives

• Protein swaps: Use shredded rotisserie chicken, grilled turkey, shrimp, or canned tuna. For vegetarian, try marinated tofu or extra chickpeas.
• Grain swaps: Replace couscous with quinoa, bulgur, farro, or pearl couscous for more texture or extra protein.
• Dairy-free: Skip feta or use a dairy-free alternative.

  Add olives for briny richness.

• Herb variations: Try dill, cilantro, or basil instead of mint and parsley.
• Flavor boosters: Add roasted red peppers, sun-dried tomatoes, toasted almonds or pistachios, or a sprinkle of sumac.
• Low-carb option: Swap couscous for riced cauliflower and keep the rest of the recipe the same.

FAQ

Can I use rotisserie chicken?

Yes. Shred about 2 cups of rotisserie chicken and stir it in at the end. It’s a great shortcut and still delivers plenty of protein.

Is whole-wheat couscous better?

Whole-wheat couscous adds more fiber and a slightly nuttier flavor.

If you like a heartier bite and a bit more nutrition, it’s a smart swap.

How far in advance can I make this?

You can prep it up to 2 days ahead. For the best texture, add herbs and feta just before serving and keep some vinaigrette aside to refresh the salad.

What if I don’t have Dijon?

You can use a mild yellow mustard or skip it. Dijon helps emulsify the dressing and adds tang, but the salad will still taste bright and fresh without it.

How do I make it spicier?

Add red pepper flakes to the vinaigrette or toss in chopped fresh chili.

A dash of harissa or a spoonful of chili crisp also works well.

Can I grill the chicken instead?

Absolutely. Grill over medium-high heat for 4–6 minutes per side, depending on thickness. Rest, slice, and add to the salad.

Does this freeze well?

No.

The vegetables and couscous don’t hold their texture after thawing. Store in the fridge and enjoy within a few days.

How can I make it even higher in protein?

Add extra chicken, toss in more chickpeas, use quinoa instead of couscous, or sprinkle with toasted pumpkin seeds or hemp hearts.

Wrapping Up

This High-Protein Chicken Couscous Salad with Lemon Vinaigrette is quick to make, bright in flavor, and satisfying enough for lunch or dinner. It’s easy to customize, great for meal prep, and tastes good warm or cold.

Keep the vinaigrette handy, switch up your herbs and add-ins, and you’ll have a go-to salad that never gets boring.