Chicken And Veggie Grain Salad

Name: Chicken And Veggie Grain Salad
Total time: 30
Yield: 2
Ingredients: 8 oz boneless, skinless chicken breast; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 teaspoon italian seasoning; 1 ½ tablespoons olive oil; 2 tablespoons shallot, minced; 1 ½ tablespoons champagne vinegar; ½ lemon, plus more to taste, juiced; 4 tablespoons olive oil; 1 teaspoon kosher salt, plus more to taste; ¼ teaspoon freshly ground black pepper; ¼ teaspoon red pepper flakes; 2 ½ cups spring mix; ¼ cup red onion, sliced; ⅓ cup cherry tomato, quartered; ¼ cup cucumber, diced; ¼ cup feta cheese, crumbled; 2 tablespoons fresh dill, chopped; 3 tablespoons dried cherry, chopped; 1 tablespoon dried oregano; ⅓ cup pearled couscous, cooked according to package instructions and cooled

Recipe by Lipton from tasty.co

Lunch 30 Mins.

Ingredients

2 servings

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8 oz boneless, skinless chicken breast
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½ teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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1 teaspoon italian seasoning
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1 ½ tablespoons olive oil
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2 tablespoons shallot, minced
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1 ½ tablespoons champagne vinegar
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½ lemon, plus more to taste, juiced
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4 tablespoons olive oil
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1 teaspoon kosher salt, plus more to taste
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¼ teaspoon freshly ground black pepper

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¼ teaspoon red pepper flakes
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2 ½ cups spring mix
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¼ cup red onion, sliced
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⅓ cup cherry tomato, quartered
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¼ cup cucumber, diced
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¼ cup feta cheese, crumbled
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2 tablespoons fresh dill, chopped
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3 tablespoons dried cherry, chopped
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1 tablespoon dried oregano
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⅓ cup pearled couscous, cooked according to package instructions and cooled

Instructions

Make the chicken: Preheat the oven to 375°F (190°C).
Season the chicken on both sides with the salt, black pepper, and Italian seasoning.
In a small ovenproof skillet, heat the olive oil over medium heat until it shimmers. Add the chicken and cook until golden brown on both sides, about 3 minutes per side.
Transfer the skillet to the oven and cook the chicken for 10–15 minutes, or until the internal temperature reaches 165°F (75°C).
Meanwhile, make the vinaigrette. In a small bowl, combine the minced shallot and champagne vinegar. Let sit for about 5 minutes.
Add the lemon juice, olive oil, salt, black pepper, and red pepper flakes, and whisk together until emulsified.
Assemble the salad: In a large bowl, combine the spring mix, red onion, cherry tomatoes, cucumber, feta cheese, dill, dried cherries, dried oregano, and couscous.
Pour the lemon vinaigrette over the salad and toss until well combined. Season with more salt and lemon juice to taste. Divide the salad between individual bowls.
Slice the chicken, then divide among the salad bowls. Serve immediately.
Enjoy!