Cous Cous Chicken Salad


  • 500ml Cous cous, cooked
  • 25g sundried tomatoes, chopped
  • 2 RAINBOW Chicken Breasts
  • 125ml French salad dressing
  • 30ml fresh mint, chopped
  • 15ml fresh parsley, chopped
  • Half red onion, finely chopped
  • Half cucumber, diced
  • 80ml flaked almonds
  • Salt & pepper to taste


Prepare Cous Cous according to packet instructions. Pour a little hot water over the sundried tomatoes to rehydrate them before chopping. Remove the skin and bones from the chicken and cut into strips or cubes. Heat oil in a frying pan, add the chicken and 25ml salad dressing, fry until the chicken is cooked through. Remove from the heat. Toss together with the remaining ingredients in a bowl, season with salt and pepper. Serve as a main meal or side dish.