Chicken and asparagus couscous salad

chicken and asparagus cous cous salad, what to do with leftover roast chicken, easy chicken salad recipe, easy couscous recipe, easy family food from daisies and pie

This chicken and asparagus couscous salad is the kind of recipe you can just throw together using leftovers and a handy jar of antipasto. I always keep little jars of antipasto in the fridge, they’re great for turning leftovers into something delicious or using to top quick pitta pizzas or adding a little something extra to cheese on toast.

Easy to prepare and quick to cook making it great for a quick lunch or dinner.

Chicken and asparagus couscous salad

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: Serves 2 easily doubled

Chicken and asparagus couscous salad

Quick easy and delicious lunch recipe that uses up leftover roast chicken.


  • 1 cup couscous
  • 200g mixed jarred antipasto - any combination of artichokes, grilled courgettes, aubergines, peppers or sun dried tomatoes work well.
  • 110g fine asparagus
  • handful of olives
  • handful of leftover roast chicken - chopped into bitesized pieces
  • parmesan shavings
  • drizzle of olive oil


  1. Cook the couscous as per the packet instructions - it usually takes just a couple of minutes.
  2. Meanwhile griddle the asparagus over a medium high heat until cooked through.
  3. Once the couscous is cooked add a little drizzle of olive oil and fork it through to separate the grains and fluff it up.
  4. Mix in the the antipasto, olives and chicken and tip onto plates, top with the griddled asparagus and parmesan shavings.
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Make it your way…

  • Use any leftover roast meat or fish in place of the chicken.
  • Skip the antipasto and stir in cooked buttery mushrooms or raw baby plum tomatoes instead.
  • Add a spoonful of pesto to liven up the couscous flavour.
  • Switch the couscous for pasta or rice.

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