Greek Chicken Salad
After a year of cooking 99% of our meals, I’m always looking for an easy but delicious meal. This Greek salad does just that. As a bonus, if stored properly, it works out well for a traveling lunch.
Greek Chicken Salad
2 servings
4-5 Chicken Thighs
2/3 cups couscous
2/3 cups water
1 TBS capers
1/2 cucumber
1/2 tsp salt
1 tsp garlic powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp pepper
3-4 sprigs fresh dill
1 oz crumbled feta
12 olives
10 cherry tomatoes
2 hearts romaine
Greek Dressing
1/4 Cup Olive Oil
1/4 Cup Red wine vinegar
1 TBS Deli Mustard
1 tsp minced garlic
2 TBS lemon juice
Tools: non-stick skillet, sauce pan
Prep the salad: chop romaine, slice tomatoes in half, slice cucumber thinly, slice olives
Mix the dressing using a whisk
Cook couscous, following the instructions (bring water to boil, add couscous, stir, cover, take off heat and wait 5 minutes). Set aside
Season chicken thighs with the salt, garlic powder, cumin, paprika and pepper
Sear chicken thighs (depending on the size of thighs and skillet you may have to do this in 2 rounds).
Heat the skillet over medium-high heat
Add chicken thighs and do not touch for 5 minutes
Flip (it should turn easily if fully seared)
Cook for another 3 minutes to sear the other side
Cover, turn down to low and cook another 5 minutes
Set chicken on a cutting board to rest
Split the romaine between two salad bowls or plates, top with fluffed couscous, capers, cucumber slices, tomato, and olives.
Slice chicken after it has rested 5 minutes and add to the salad
Top with feta crumbles and fresh dill. Drizzle dressing over all
Serve immediately
Speed it Up
n/a
Prep in Advance
slice the veggies in advance