Greek Salad with Roasted Chicken | FUELING A SOUTHERN SOUL

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat while ricotta offers a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has health benefits, while canola is more budget-friendly.

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper or foil.

Lay out chicken tenderloins on the baking sheet.

Drizzle chicken with olive oil, salt, and pepper.

Bake chicken in the oven for 20 minutes until done.

Prepare pearl israeli couscous according to package directions, adding salt and butter for flavor.

In a large bowl, add a couple of handfuls of spinach.

Add the roasted chicken tenderloins to the bowl or plate individually.

Quarter cherry tomatoes and add them to the bowl.

Slice cucumber and add it next to the tomatoes.

Thinly slice red onion and add it next to the cucumbers.

Add kalamata olives next to the red onions.

Spoon the cooked couscous on top of the salad ingredients.

Serve the salad alongside hummus and tzatziki sauce, and pita bread for dipping.

Optionally, drizzle with olive oil and balsamic vinegar, salt, and pepper for dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens