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.

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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

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1. Prep the salad: chop romaine, slice tomatoes in half, slice cucumber thinly, slice olives

2. Mix the dressing using a whisk

3. Cook couscous, following the instructions (bring water to boil, add couscous, stir, cover, take off heat and wait 5 minutes). Set aside

4. Season chicken thighs with the salt, garlic powder, cumin, paprika and pepper

5. 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

6. Set chicken on a cutting board to rest

7. Split the romaine between two salad bowls or plates, top with fluffed couscous, capers, cucumber slices, tomato, and olives.

8. Slice chicken after it has rested 5 minutes and add to the salad

9. Top with feta crumbles and fresh dill. Drizzle dressing over all

10. Serve immediately

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Speed it Up

• n/a

Prep in Advance

• slice the veggies in advance

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