Go Back
To make Pickle Ranch Chicken and Couscous Salad, you need fresh and tasty ingredients. Here’s a clear list to help you get started. - 2 boneless, skinless chicken breasts - 1 cup dill pickle juice - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Olive oil for grilling - 1 cup couscous - 1 ¼ cups chicken broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/4 red onion, finely chopped - 1/4 cup fresh dill, chopped - 1/3 cup ranch dressing These ingredients blend well to create a dish full of flavor. The chicken brines in pickle juice, making it juicy and tangy. Couscous adds a nice texture, while the salad brings freshness. You can find the Full Recipe to guide you through the cooking steps. Brining the Chicken Brining is key for juicy chicken. In a bowl, combine the chicken breasts with dill pickle juice. Let them marinate in the fridge for at least 30 minutes. This process adds great flavor and keeps the meat moist. Cooking the Couscous Grab a medium saucepan and bring the chicken broth to a boil. Once boiling, stir in the couscous. Cover the pan and remove it from heat. Let it sit for about five minutes. After that, fluff the couscous with a fork to separate the grains. Grilling the Chicken Take the chicken out of the pickle juice and pat it dry with paper towels. Season it with garlic powder, onion powder, salt, and pepper. Heat your grill or grill pan over medium-high heat. Add a little olive oil to prevent sticking. Grill the chicken for about 6-7 minutes on each side. You want it to reach an internal temperature of 165°F (75°C). Once done, let it rest for a few minutes, then slice it into strips. Mixing Salad Ingredients In a large mixing bowl, combine the fluffed couscous, halved cherry tomatoes, diced cucumber, chopped red onion, and fresh dill. This mix brings fresh tastes and crunch to the salad. Adding Dressing Pour the ranch dressing over the salad mixture. Toss everything together until well combined. Taste it and adjust the seasoning with salt and pepper if needed. Serving Suggestions To serve, place a generous portion of the salad on a plate. Top it with the grilled chicken strips. It looks vibrant and inviting. Additional Toppings Feel free to drizzle some extra ranch dressing on top for added flavor. You can also sprinkle more fresh dill or some crumbled feta cheese for a nice touch. For the full recipe, check out the complete instructions above! Marination Tips for Maximum Flavor To get the best flavor from your chicken, use dill pickle juice. This tangy brine makes the chicken juicy and adds a unique taste. Let your chicken marinate for at least 30 minutes in the fridge. Longer is even better! You can marinate overnight for the best results. Cooking Time and Temperature Guidelines Cook the chicken on medium-high heat. This helps to get a nice char while keeping it juicy. Grill for about 6-7 minutes on each side. Always check the internal temperature. It should reach 165°F (75°C) for safe eating. Fluffing Techniques After cooking your couscous, let it sit for five minutes. Then, use a fork to fluff it up. This helps to separate the grains. Fluffed couscous looks nice and tastes better too! Variations in Liquid for Added Flavor Instead of plain water, use chicken broth to cook couscous. This adds a rich taste. You can also add lemon juice or herbs to the broth for extra flavor. Try using vegetable broth for a lighter taste. Plating Suggestions When serving, place a generous amount of couscous salad on a plate. Top it with sliced, grilled chicken. This makes the dish look colorful and inviting. A nice contrast between the yellow couscous and the green veggies adds to the appeal. Garnishing for Visual Appeal Fresh dill works great as a garnish. Sprinkle some on top for a pop of color. You can also add a drizzle of ranch dressing for a creamy touch. This adds flavor and makes the dish visually stunning. For the full recipe, check out the full recipe section. {{image_2}} Gluten-Free Options To make this dish gluten-free, use quinoa instead of couscous. Quinoa is a great substitute. It has a nutty flavor and adds protein. Just cook it in chicken broth for extra taste. Vegetarian Alternatives For a vegetarian version, swap chicken for chickpeas or grilled tofu. Both options work well. They add protein and texture. Marinate the chickpeas in pickle juice for a fun twist. Adding Spices and Herbs You can spice up the dish by adding smoked paprika or cayenne. These spices add warmth and depth. Fresh herbs like parsley or basil also brighten the flavors. Experiment with what you love. Substitute Ingredients Feel free to swap ingredients. Use feta cheese instead of ranch dressing for a tangy kick. Change cherry tomatoes for bell peppers if you prefer. These swaps keep the meal fresh and exciting. Adjustments for Smaller or Larger Servings If you need fewer servings, cut the ingredients in half. For larger groups, double the recipe. This makes it easy to adjust for any occasion. It is a versatile dish. Meal Prep Considerations This salad is perfect for meal prep. You can make it ahead and store it in the fridge. Just keep the chicken and salad separate until serving. This helps maintain freshness and texture. For the full recipe, check out the instructions above. Enjoy the deliciousness! To keep your Pickle Ranch Chicken and Couscous Salad fresh, use airtight containers. This helps prevent moisture loss and keeps flavors intact. Glass or plastic containers with tight lids work well. Store the salad in the fridge within two hours of serving. It stays good for about three days. If you need to store it longer, consider freezing. When you reheat the chicken, do it slowly to keep it juicy. The best way is to use a skillet over low heat. Add a splash of water or broth to help maintain moisture. Cover the skillet with a lid to trap steam. For couscous, the microwave is great. Add a few drops of water and cover it with a damp paper towel. Heat it for 30 seconds at a time, stirring until warm. You can freeze the chicken and salad separately. Wrap the chicken tightly in plastic wrap, then place it in a freezer bag. This keeps it safe from freezer burn. For the salad, place it in a freezer-friendly container. Leave some space at the top for expansion. When ready to eat, thaw the chicken in the fridge overnight. Let the salad thaw at room temperature for about an hour before serving. Check out the Full Recipe for more details on making this delicious dish! You should brine the chicken for at least 30 minutes. This short time helps the chicken soak up the pickle juice flavor. If you have more time, brining for up to 2 hours can enhance the taste even more. Just remember not to exceed 2 hours. Longer brining can make the chicken too salty. Yes, you can use other chicken cuts. Thighs or wings will work well too. Adjust cooking times based on the cut you choose. For boneless thighs, grill them for about 5-6 minutes per side. For bone-in pieces, cook longer. Always check that the internal temperature reaches 165°F (75°C) for safety. This salad pairs nicely with many sides. Here are a few great options: - Grilled corn on the cob - Roasted vegetables - Fresh fruit salad - Garlic bread - Chips and salsa These sides add flavor and texture, making your meal more satisfying. Enjoy exploring different combinations with your Pickle Ranch Chicken and Couscous Salad. For the full recipe, check out the details provided earlier. This blog post detailed the key ingredients, preparation steps, and tips for creating a delicious chicken couscous salad. We covered brining, cooking techniques, and serving ideas. Remember, grilling your chicken well and fluffing your couscous can make a big difference. You can also customize flavors or adjust serving sizes to fit your needs. With these tips, you can enjoy a flavorful meal any time. So, get cooking and have fun while experimenting with your dish!

Pickle Ranch Chicken and Couscous Salad

Elevate your meal prep with this delicious Pickle Ranch Chicken and Couscous Salad! This refreshing dish features marinated grilled chicken breast, fluffy couscous, and a medley of fresh veggies, all dressed in creamy ranch. Perfect for lunch or dinner, it's quick to whip up and full of flavor.
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts

1 cup dill pickle juice

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup couscous

1 ¼ cups chicken broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 red onion, finely chopped

1/4 cup fresh dill, chopped

1/3 cup ranch dressing

Salt and pepper to taste

Olive oil for grilling

Instructions
 

Brine the Chicken: In a bowl, combine chicken breasts with dill pickle juice and let them marinate for at least 30 minutes in the refrigerator to enhance the flavor.

    Cook the Couscous: In a medium saucepan, bring the chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.

      Season the Chicken: Remove the chicken from the pickle juice and pat it dry. Season with garlic powder, onion powder, salt, and pepper.

        Grill the Chicken: Heat a grill or grill pan over medium-high heat and add a drizzle of olive oil. Cook the chicken for about 6-7 minutes on each side or until it reaches an internal temperature of 165°F (75°C). Remove from heat, let rest, then slice into strips.

          Combine the Salad: In a large mixing bowl, combine the fluffed couscous, halved cherry tomatoes, diced cucumber, chopped red onion, and fresh dill.

            Dress the Salad: Pour the ranch dressing over the salad mixture and toss until well combined. Adjust seasoning with salt and pepper to taste.

              Assemble the Dish: To serve, place a generous portion of the salad on a plate, top with grilled chicken strips, and drizzle with additional ranch dressing if desired.

                Prep Time: 30 min | Total Time: 1 hr | Servings: 4