Couscous salad with mayonnaise and chicken breast fingers

Name: Couscous salad with mayonnaise and chicken breast fingers - Anaida D.
Ingredients: Couscous Salad 500 g couscous 2 pickled cucumbers 2 pickled bell peppers 3 eggs 1 tablespoon mustard 100 ml oil salt; pepper to taste Chicken Fingers 200 g chicken breast 2 eggs 100 g flour 100 g breadcrumbs a pinch of salt a pinch of pepper 200 ml oil for frying

Meat - Couscous salad with mayonnaise and chicken breast fingers by Anaida D. - Recipia

Couscous Salad with Mayonnaise and Chicken Fingers I got this recipe from a colleague a few years ago at the office. Since then, I’ve made it several times, especially when I need something quick, filling, but also suitable for days with guests or when I'm in the mood for a heartier salad. What I love about this combination is that it works both as an appetizer at the table and as a lunch option, especially if there are leftovers for the next day. Quick Info Total time: about 1 hour Preparation time: 30 minutes Cooking time: 30 minutes Servings: 4-6 Difficulty: easy Recipe type: hearty appetizer or quick lunch Ingredients For the couscous salad: - 500 g couscous - 2 pickled cucumbers - 2 pickled bell peppers - 3 eggs - 1 tablespoon mustard - 100 ml oil (for mayonnaise) - salt, pepper to taste For the chicken fingers: - 200 g chicken breast - 2 eggs - 100 g flour - 100 g breadcrumbs - a pinch of salt - a pinch of pepper - 200 ml oil for frying Preparation Steps 1. Cooking the couscous Bring the couscous to a boil in salted water, using a classic ratio (1 part couscous, 2 parts water). Once it absorbs the water, let it sit covered for a few minutes. Then, transfer it to a sieve, rinse quickly under cold water, and let it drain well. 2. Chopping the vegetables Dice the pickled cucumbers and bell peppers into small cubes. If they have excess liquid, squeeze them a bit in your palm to avoid watering down the salad. 3. Boiling and chopping the eggs Boil 2 eggs until hard (about 10 minutes after they start boiling). Cool them quickly. Remove the yolk from one egg and set it aside for the mayonnaise. Dice the other eggs, plus the boiled egg white from the separate egg. 4. Assembling the salad base In a large bowl, combine the drained couscous, chopped pickles, and diced eggs. Mix gently. 5. Making the mayonnaise In a smaller bowl, mash the boiled yolk and a raw yolk with a fork or mixer, then add the mustard. Start adding the oil gradually, mixing constantly until you achieve a thick mayonnaise. 6. Finishing the salad Pour the mayonnaise over the couscous, add salt and pepper to taste, and mix all the ingredients well until combined. 7. Preparing the chicken fingers Cut the chicken breast into strips about the thickness of a finger. Beat the eggs in a bowl (using the two eggs plus the remaining raw egg white from the mayonnaise). Place the flour on one plate and the breadcrumbs on another. 8. Breading and frying Dredge each chicken strip in flour, then dip in egg, and coat with breadcrumbs. Place them in a hot pan with oil and fry until golden on all sides. Do not overcrowd the pan. Remove them to paper towels to absorb excess oil. 9. Serving Once everything is ready, place the salad in a bowl, and arrange the chicken fingers alongside or on top, as preferred. The salad can be garnished with a few strips of cucumber and bell pepper if available. Why I make this recipe often It’s one of those recipes I turn to when I need something filling and quick that can be enjoyed both cold and warm. The couscous cooks quickly, the mayonnaise can be made on the spot, and the chicken fingers are a classic side that kids easily accept. The recipe can be adapted on the fly based on what I have in the fridge. Tips and Variations Tips - Don’t let the couscous sit in water after cooking – it will get too mushy. - Squeeze the pickled vegetables well; otherwise, the salad will be watery. - If the mayonnaise seems too thick, it can be thinned with a little yogurt or cold water, but only if necessary. - The chicken fingers can be fried in advance and then reheated in the oven. Substitutions - Pickled bell peppers can be replaced with roasted red peppers if you don’t have pickles on hand. - Chicken breast can be swapped with turkey, following the same steps. - If you don’t want to make mayonnaise at home, you can use store-bought, although it won't have the same flavor. Variations - You can add some pitted olives, sliced, to the salad. - It also works with fresh vegetables (peppers, cucumbers), not just pickles. - Sometimes I add a bit of finely chopped green onion. Serving Ideas - The salad can be presented on a platter and garnished with herbs or vegetable slices. - It’s great served at a cold buffet, festive meals, or even picnics. - The chicken fingers can be cut into smaller pieces and mixed directly into the salad. Frequently Asked Questions 1. Can I make the salad in advance? Yes, the salad base can be prepared a few hours ahead, but I recommend adding the mayonnaise 1-2 hours before serving to prevent it from getting too soggy. 2. Should the couscous be rinsed with cold water after cooking? Yes, to stop the cooking process and prevent the grains from sticking together. 3. Can I use a different type of meat for the breaded fingers? Yes, turkey works too, but it should also be cut into thin strips and cooked the same way. 4. Can the salad be made without mayonnaise? Yes, you can use creamy yogurt or a mustard and oil dressing if you want something lighter. 5. How can I prevent the chicken fingers from getting soggy after frying? Remove them immediately onto absorbent paper and let them cool in a single layer, not piled up. Nutritional Values Estimate per serving (from 6): Calories: approximately 500-550 kcal Protein: 22-25 g Carbohydrates: 60-70 g Fat: 20-25 g These values are approximate and depend on the amount of oil absorbed during frying and how much mayonnaise you actually use. The salad is quite filling, especially if you also eat the breaded chicken. Storage and Reheating The mayonnaise salad doesn’t last long in the fridge; I usually keep it for a maximum of 1 day in a covered container. The chicken fingers can be stored separately, also in the fridge, and quickly reheated in the oven or in a dry pan. I don’t recommend freezing. If you want to prepare in advance, keep the salad and chicken separate and combine them before serving.

Couscous salad with mayonnaise and chicken breast fingers

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