Name: Chicken Souvlaki Salad with Feta
Prep time: 15 min
Total time: PT31M+MARINATINGTIME
Yield: 4
Ingredients: 4 chicken thighs, deboned; 2 chicken breasts; 250 ml (1 cup) Israeli couscous; 500 ml (2 cups) cherry tomatoes, cut in half; 3 Lebanese cucumbers, sliced; 1 L (4 cups) freshly washed watercress (or arugula, romaine, etc.); 175 g Woolwich Dairy goat Feta in brine; 1 garlic 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; Tzatziki; Toasted pita bread; Lemon wedges; Olive oil; Fresh oregano

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Prep

15 min
Total

31 min + marinating time
Serving

4

Chicken Souvlaki Salad with Feta

Ingredients

4 chicken thighs, deboned
2 chicken breasts
250 ml (1 cup) Israeli couscous
500 ml (2 cups) cherry tomatoes, cut in half
3 Lebanese cucumbers, sliced
1 L (4 cups) freshly washed watercress (or arugula, romaine, etc.)
175 g Woolwich Dairy goat Feta in brine

For the marinade

1 garlic 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 Woolwich Dairy goat Feta in brine. Garnish with tzatziki, lemon wedges, toasted pita bread, and extra-virgin olive oil.

Chicken Souvlaki Salad with Feta

Ingredients

Directions

FEATURED PRODUCT

Goat Feta in Brine

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