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.
Greek Chicken Couscous Bowl