-
-
Prep
- 15 min
-
Prep
-
- Total
- 31 min + marinating time
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- Serving
- 4
Chicken Souvlaki Salad with Feta
Featured Product
Feta
Fresh yet salty and with a slightly tangy taste, Feta cheese is perfect in Greek salads and to enhance the flavours of your favourite Mediterranean meals.
Ingredients
- 4 chicken thighs, deboned
- 2 chicken breasts
- 250 ml (1 cup) Israeli couscous
- 500 ml (2 cups) cherry tomatoes, cut in half
- 3 L ebanese cucumbers, sliced
- 1 L (4 cups) freshly washed watercress (or arugula, romaine, etc.)
- 200 g Saputo Feta cheese
For the marinade
- 1 g arlic clove, minced
- 10 ml (2 tsp.) dried oregano
- 5 ml (1 tsp.) paprika
- The zest and juice from half a lemon
- 60 ml (1/4 cup) olive oil
For garnish
- Tzatziki
- Toasted pita bread
- Lemon wedges
- Olive oil
- Fresh oregano
Directions
- Preheat and oil the BBQ.
- In a bowl, combine all the ingredients for the marinade. Add the chicken and let marinate up to 4 hours.
- Cook the couscous according to package instructions. Let cool and drizzle with olive oil.
- Cook the chicken on the BBQ over medium-low heat, approximately 8 minutes each side (or according to desired doneness).
- Slice the grilled chicken and serve over a bed of couscous and greens, with cherry tomatoes, cucumbers, and Saputo Feta cheese. Garnish with tzatziki, lemon wedges, toasted pita bread, and extra-virgin olive oil.
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