Rosemary Feta Salad Recipes

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ROSEMARY CHICKEN COUSCOUS SALAD



Rosemary Chicken Couscous Salad image

This is a wonderful summer salad. Fresh herbs keep the salad light, while the chicken and feta cheese make it hearty enough to serve for a main meal. Use as a side dish by omitting the chicken and adding chopped artichoke hearts. The salad also works wonderfully with grilled salmon or chicken.

Provided by Shayna

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 cups chicken broth
1 (10 ounce) box couscous
¾ cup olive oil
¼ cup fresh lemon juice
2 tablespoons white balsamic vinegar
¼ cup chopped fresh rosemary leaves
salt and ground black pepper to taste
2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces
1 cup chopped English cucumber
½ cup chopped sun-dried tomatoes
½ cup chopped pitted kalamata olives
½ cup crumbled feta cheese
⅓ cup chopped fresh Italian parsley
salt and ground black pepper to taste

Steps:

  • Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
  • Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
  • Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

Nutrition Facts : Calories 645.7 calories, Carbohydrate 44 g, Cholesterol 68.1 mg, Fat 38.8 g, Fiber 3.4 g, Protein 29.5 g, SaturatedFat 7.6 g, Sodium 911.4 mg, Sugar 4 g

ROSEMARY-FETA SALAD



Rosemary-Feta Salad image

Provided by Florence Fabricant

Categories     easy, lunch, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 7

1/2 pound feta cheese, preferably sheep's-milk
1 cup blueberries, or 1/2 pound seedless black grapes that have been halved
2 tablespoons fresh rosemary leaves
2 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste
4 ounces mesclun
2 tablespoons raspberry vinegar

Steps:

  • Cut the feta cheese into 1/2-inch cubes, and place in a bowl. Toss gently with the blueberries or grapes, the rosemary and the olive oil. Season liberally with freshly ground black pepper.
  • In a separate bowl toss the mesclun with the vinegar, and divide it among 4 salad plates. Spoon the feta cheese mixture onto each serving of mesclun.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 34 milligrams, Sugar 4 grams

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