Asian Sesame Chicken Couscous Salad (Printable)

Vibrant couscous salad with chicken, cucumber, and sesame-soy dressing for a quick, satisfying meal.

# What You'll Need:

→ Couscous & Base

01 - 1 1/4 cups pearl couscous
02 - 2 cups water
03 - 1/2 teaspoon kosher salt

→ Protein

04 - 2 cups shredded rotisserie chicken, skinless

→ Vegetables & Fresh Additions

05 - 1 large cucumber, diced
06 - 1/2 cup shredded carrots
07 - 2 scallions, thinly sliced
08 - 1/4 cup fresh cilantro leaves, chopped
09 - 2 tablespoons fresh mint leaves, chopped

→ Sesame-Soy Dressing

10 - 3 tablespoons soy sauce
11 - 2 tablespoons toasted sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey
14 - 1 tablespoon fresh lime juice
15 - 1 teaspoon grated fresh ginger
16 - 1 small garlic clove, minced
17 - 1 teaspoon sriracha sauce

→ Garnish

18 - 2 tablespoons toasted sesame seeds
19 - Lime wedges for serving

# How-To Steps:

01 - In a medium saucepan, bring 2 cups water and 1/2 teaspoon salt to a boil. Add 1 1/4 cups pearl couscous, reduce heat to low, and simmer uncovered for 8-10 minutes, stirring occasionally, until tender. Drain excess water and set aside to cool slightly.
02 - In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 tablespoon lime juice, 1 teaspoon ginger, minced garlic clove, and 1 teaspoon sriracha until well combined.
03 - In a large mixing bowl, combine the cooked couscous, 2 cups shredded chicken, diced cucumber, 1/2 cup carrots, sliced scallions, cilantro, and mint.
04 - Pour the sesame-soy dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
05 - Divide salad among serving bowls, sprinkle with 2 tablespoons toasted sesame seeds, and serve with lime wedges on the side.

# Expert Tips:

01 -
  • It's ready in thirty minutes, which means weeknight dinner without the stress or takeout containers piling up.
  • The sesame-soy dressing tastes like you've been perfecting it for years, but it's genuinely just whisked together in a bowl.
  • Leftovers get better as they sit, the flavors deepening overnight in a way that makes lunch the next day feel like a small gift to yourself.
02 -
  • Don't dress the salad too far in advance if you're using fresh herbs and want to keep them vibrant—toss it within an hour of serving, or the greens will wilt slightly and lose their pop.
  • Couscous absorbs dressing quickly, so if you're making this ahead, keep the dressing separate and add it just before serving, or the salad might taste dry the next day.
03 -
  • Mince your garlic finely and let it sit in the dressing for a minute before tossing—it mellows slightly and distributes more evenly throughout the salad.
  • If you forget to cool the couscous before dressing, use couscous that's at room temperature or slightly warm; piping hot couscous can make the dressing separate and feel greasy.
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