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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.

 

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