Ingredients
For the chicken bowl:
- 6 ounces precooked or leftover chicken breasts
- 1/2 cup couscous, cooked
- 1 cup chopped Romaine lettuce
- 1/2 cup chopped English cucumber
- 1/2 cup cherry tomatoes, sliced
- 1/4 medium red onion, sliced
- 1/4 cup black olives, sliced
- 1/4 cup crumbled feta cheese
- Pita bread (optional)
For the 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
Directions
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.
Heat the chicken strips according to package directions. Once warm, chop 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, with toasted pita if desired.
