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- Chicken and Marinade - 2 boneless, skinless chicken breasts - 1 cup dill pickle juice - 1 teaspoon garlic powder - 1 teaspoon onion powder The chicken is the star of this dish. Brining it in dill pickle juice adds a great tang. The garlic and onion powders give it extra flavor. - Couscous and Salad Components - 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 Couscous is quick and fills you up. The cherry tomatoes add sweetness, while cucumber gives a nice crunch. Fresh dill brightens everything up. - Dressing and Seasonings - 1/3 cup ranch dressing - Salt and pepper to taste - Olive oil for grilling Ranch dressing ties the salad together. It adds creaminess and flavor. Don’t forget to season with salt and pepper for the best taste. For the full details on how to make this dish, check out the Full Recipe. To start, brine the chicken. Take two boneless, skinless chicken breasts and put them in a bowl. Pour in one cup of dill pickle juice until the chicken is fully covered. Let it sit in the fridge for at least 30 minutes. This brining makes the chicken juicy and flavorful. Next, let’s cook the couscous. Take a medium saucepan and add 1 ¼ cups of chicken broth. Bring it to a rolling boil. Once boiling, stir in one cup of couscous and cover the pot. Remove it from heat and let it sit for about five minutes. After that, fluff the couscous with a fork to keep it light and airy. Now, it’s time to grill the chicken. Take the chicken out of the brine and pat it dry with paper towels. Season both sides with one teaspoon of garlic powder, one teaspoon of onion powder, salt, and pepper. Heat a grill or grill pan over medium-high heat and drizzle with olive oil. Grill the chicken for 6-7 minutes on each side until it reaches 165°F (75°C). Once done, let the chicken rest before slicing it into strips. In a big mixing bowl, add the fluffed couscous. Then toss in one cup of halved cherry tomatoes, one diced cucumber, and one-fourth cup of finely chopped red onion. Finally, add one-fourth cup of fresh dill. Gently mix everything together to combine. Next, it’s time to dress the salad. Drizzle one-third cup of ranch dressing over the salad mixture. Using tongs, toss everything together until well coated. Taste the salad and add more salt or pepper if needed. Now, let’s put it all together. On each plate, place a generous scoop of the couscous salad. Layer the grilled chicken strips on top. For extra flavor, drizzle more ranch dressing over the chicken if you like. Enjoy your Pickle Ranch Chicken and Couscous Salad! For the complete recipe, check out the Full Recipe section. To make your chicken juicy, brining works wonders. Soak the chicken in dill pickle juice for at least 30 minutes. The acidity helps break down tough fibers. This adds flavor and keeps the meat moist when you grill it. If you have time, consider brining overnight for even better results. Cooking couscous is simple but requires attention. Use chicken broth instead of water for deeper flavor. Once boiling, add couscous, stir, and cover. Remove it from heat right away. Let it steam for about five minutes. Fluff it gently with a fork to avoid clumping. This keeps each grain separate and light. Not all ranch dressings are equal. Look for ones with real ingredients for the best taste. A thicker dressing coats the salad nicely. You can also make your own if you want to try something unique. Mix sour cream, buttermilk, garlic powder, and fresh herbs for a fresh twist. This adds a personal touch to your dish. For the complete recipe, check the Full Recipe section. {{image_4}} You can easily swap out chicken for other proteins. Try turkey, shrimp, or tofu. Each option brings its own flavor. For turkey, use the same brining method. If you use shrimp, grill them for just a few minutes. Tofu needs pressing to remove water, then marinating in pickle juice for an hour. This keeps all the flavors intact. Feel free to toss in extra veggies for crunch and color. Bell peppers, broccoli, or carrots work well. Chop them into small pieces. You can add them when mixing the salad. This way, the dish stays fresh and vibrant. More veggies also boost nutrition, making your meal even better. Using fresh herbs can elevate your dish. Dill is great, but you can also add parsley or cilantro. These herbs add a fresh taste that brightens flavors. Chop them finely and mix them into the salad. Don’t be shy; the more fresh herbs, the better! This will make your Pickle Ranch Chicken and Couscous Salad taste amazing. For the complete recipe, check the Full Recipe section. To store leftovers, let the dish cool first. Place the couscous salad and chicken in an airtight container. This keeps the food fresh for up to three days in the fridge. Make sure to separate the chicken from the salad if you want to keep the textures nice. When reheating, I recommend using the microwave. Put the chicken and salad on a microwave-safe plate. Heat in short bursts of 30 seconds. Check the temperature often. You want it warm but not overcooked. If the salad seems dry, add a splash of ranch dressing before heating. You can freeze the chicken and couscous salad. For the best results, store them in separate freezer bags. The chicken lasts about three months in the freezer. The couscous salad is best eaten fresh, but you can freeze it too. Just remember, freezing can change the texture. Always label your bags with the date. This helps you keep track of what you have. Yes, you can use cooked chicken. Just make sure it is shredded or diced. This saves time, and the flavors still blend well. If using cooked chicken, skip the brining and grilling steps. Instead, add the cooked chicken directly to the salad. The salad lasts about three days in the fridge. Store it in an airtight container. The flavors will meld together over time, which can enhance the taste. However, the freshness of the vegetables may decline, so eat it within this timeframe for the best flavor. This salad pairs well with grilled vegetables or crusty bread. You can also serve it alongside a light soup for a complete meal. For a fun twist, add some chips or crackers for crunch. Yes, it is great for meal prep. You can make it ahead and store portions in the fridge. This makes it easy to grab for lunch or dinner during the week. Just keep the dressing separate until you are ready to eat. Absolutely! Use gluten-free couscous or substitute with quinoa. Both options work well and keep the dish tasty. Just be sure to check your ranch dressing for gluten-free options. You can enjoy this salad without worry. For the complete details on making this dish, check the Full Recipe. You learned about making a tasty dish with chicken and couscous salad. We explored the needed ingredients and followed clear steps. You also discovered tips for tender chicken and perfect couscous. Plus, you have ideas for variations and storage. This recipe is fun and simple, perfect for any meal. Enjoy your cooking adventure and share your results with others!

Pickle Ranch Chicken and Couscous Salad

Looking for a delicious and easy meal? Try this Pickle Ranch Chicken and Couscous Salad recipe that combines juicy grilled chicken with a tangy twist! Marinated in pickle juice for flavor and paired with fluffy couscous, fresh veggies, and creamy ranch dressing, this dish is perfect for any occasion. Ready to impress your taste buds? Click through to explore the full recipe and enjoy a refreshing twist on dinner!
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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 medium bowl, immerse the chicken breasts in the dill pickle juice, making sure they are well-covered. Allow them to marinate for at least 30 minutes in the refrigerator. This brining process infuses the meat with a tangy flavor.

    Cook the Couscous: In a medium saucepan, pour in the chicken broth and bring it to a rolling boil. Once boiling, add the couscous, stir briefly, then cover the saucepan and remove it from heat. Let it sit for about 5 minutes, allowing the couscous to absorb the broth fully. Fluff the couscous gently with a fork to separate the grains.

      Season the Chicken: After brining, take the chicken out of the pickle juice and pat it dry with paper towels. Season both sides generously with garlic powder, onion powder, salt, and pepper to create a flavorful crust.

        Grill the Chicken: Preheat a grill or grill pan over medium-high heat, and drizzle a little olive oil to prevent sticking. Grill the chicken for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.

          Combine the Salad Ingredients: In a spacious mixing bowl, add the fluffed couscous along with the halved cherry tomatoes, diced cucumber, finely chopped red onion, and freshly chopped dill. Toss gently to combine all the ingredients evenly.

            Dress the Salad: Drizzle the ranch dressing over the salad mixture. Using tongs, toss everything together until well-coated. Taste and adjust the seasoning with additional salt and pepper as needed.

              Assemble the Dish for Serving: To create a beautiful presentation, place a generous scoop of the couscous salad on each plate. Layer the grilled chicken strips on top and, for an extra touch, drizzle additional ranch dressing over the chicken if desired.

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