Greek Chicken Salad

Simple ingredeints come together to make a unique and flavorful Greek salad topped with chicken.

This salad has quite a few stand out components which on their own would make for a great salad, but when combined, create one seriously delicious dish that’s packed full of vibrant flavours.

When marinating chicken I prefer to use thighs over breasts, as I find the meat is much more tender and juicy. In this recipe the chicken is marinated in a simple lemon and herb sauce ?that packs quite a zesty punch. The same marinade ingredients are also used in the cauliflower couscous, which absorbs so much of flavour that you may find adding oil and vinegar dressing to the salad is unnecessary.

I will use any opportunity I can to spiralize vegetables, there is something so fun about eating a long twisted spiral of cucumber, carrot or beet. In this recipe I spiralize cucumbers into thick noodle like pieces, but if you don’t have the right equipment you can simply cut them into cubes or slices. Thinly sliced green peppers add a nice crunch to this salad while any olive lovers (like myself) will enjoy the saltiness they bring to each bite.

I topped this salad with a dairy free, cashew based tzatziki which is really easy to prepare. If you are looking for a nut free alternative, the tzatziki could be substitute with butternut squash hummus or roasted zucchini hummus.

Click here for the tzatziki recipe.

Greek Chicken Salad

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• Author: Carmen Sturdy
• Total Time: 45 minutes
• Yield: Serves 4
• Diet: Omnivore, Gluten-Free

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Description

Flavorful chicken thighs marinated in herbs and lemon, served atop a vibrant salad with herbed couscous and creamy tzatziki.

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Ingredients

Units USM Scale 1x2x3x

• 4 boneless skinless chicken thighs
• 2 cloves garlic (crushed)
• 1 lemon juice
• 1 tbsp oregano (finely chopped)
• 1 tbsp thyme (finely chopped)
• 1 tbsp rosemary (finely chopped)
• 1 cups (237 ml) olive oil
• Salt and pepper
• 2 cups (473 ml) cauliflower rice
• 1 tbsp olive oil
• 1 clove garlic (crushed)
• 1 tsp oregano (finely chopped)
• 1 tsp thyme (finely chopped)
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 cups (473 ml) lettuce (shredded)
• 1/2 cup (118 ml) cherry tomatoes (halved)
• 1/2 cucumber (spiralized)
• 1/4 cup (60 ml) olives
• 1/2 green pepper (thinly sliced)
• 1/4 red onion (thinly sliced)
• 2 tbsp olive oil
• 2 tsp balsamic vinegar

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Instructions

1. Place the chicken thighs in a ziploc bag with the marinade ingredients. Refrigerate for at least 3 hours, or ideally overnight.
2. Cut the cauliflower into small florets. Pulse in a food processor for 3-4 seconds until rice-sized pieces form.
3. Heat 1 tbsp olive oil and 1 crushed clove garlic in a large skillet over medium heat. After 2 minutes, add cauliflower rice, chopped herbs, salt, and pepper. Cook for about 10 minutes until softened. Remove from heat and cool.
4. Drain cashews and place in a blender. Add garlic, lemon juice, dill, and mint; blend. Slowly add almond milk, blending until creamy (about 3-4 minutes). Transfer to a bowl.
5. Grate cucumber, wrap in paper towel, and squeeze out excess liquid. Add to cashew mixture and stir.
6. Preheat grill to medium heat (approximately 350°F/177°C). Cook chicken thighs for 5 minutes per side until cooked through.
7. Place lettuce in a bowl. Top with spiralized cucumber, red onion, cherry tomatoes, olives, and green pepper. Add cut chicken and cauliflower rice. Toss with olive oil and vinegar. Serve with tzatziki.

Notes

• For a richer flavor, marinate the chicken for up to 24 hours.
• If you don’t have a grill, you can pan-fry the chicken thighs over medium heat for about 6-8 minutes per side.
• To make the salad ahead of time, prepare the couscous and vegetables separately and store them in airtight containers in the refrigerator. Combine just before serving.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Greek

Nutrition

• Serving Size: 1.5 cups
• Calories: 500
• Sugar: 5
• Sodium: 400
• Fat: 25
• Saturated Fat: 5
• Unsaturated Fat: 20
• Carbohydrates: 40
• Fiber: 5
• Protein: 35
• Cholesterol: 100

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