Ingredients
- 6 ounces Leftover chicken breasts Pre-cooked
- 1/2 cup Couscous Cooked
- 1 cup Romaine Lettuce Chopped
- 1/2 cup English Cucumber Chopped
- 1/2 cup Cherry Tomatoes Sliced (I used Grape Tomatoes)
- 1/4 medium Red Onion Sliced (I like mine chopped)
- 1/4 cup Black Olives Sliced
- 1/4 cup Feta Cheese Crumbled
Dressing
- 1/2 medium Lemon Juiced
- 1 tablespoon Red Wine Vinegar
- 1 clove garlic Minced
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Dijon Mustard
- 1/4 cup olive oil
- Black Pepper To taste
Servings: people
Units:
Instructions
- In a small saucepan, bring 3/4 cup water and a pinch of sea salt to a boil Stir couscous into the boiling water, cover with a lid and remove from heat. Let sit for about 5 minutes or until all the water is absorbed. Set aside and allow to cool, then fluff with a fork. Cut the pre-cooked chicken into bite-size pieces. Place lettuce in the bottom of salad bowl. Layer on chicken, cucumber, tomatoes and red onion. Top with 1/2 cup cooled couscous. In a Mason jar with a lid, add dressing ingredients and shake until well-combined, about 15 seconds. Pour the vinaigrette over the salad. Add crumbled olives and feta and toss lightly. Serve at room temperature. Serve with toasted pita if desired.