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Greek Salad with Roasted Chicken

Poultry, Salads, Vegetables

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  • 8

Submitted by Heather Bilyeu


  • 2 lb chicken tenderloins
  • 2 Tbsp olive oil
  • Salt and pepper
  • 1 C pearl couscous
  • 1 Tbsp butter
  • 1/2 tsp salt
  • 10 oz spinach
  • 1 medium cucumber, thinly sliced
  • 1 pint cherry tomatoes, quartered
  • 1/2 red onion, thinly sliced
  • 4 oz Kalamata olives
  • Add-ons: tzatziki sauce, hummus, pita bread


For chicken, preheat oven to 350°. Place chicken on a baking sheet lined with foil or parchment paper. Drizzle olive oil over chicken and season with salt and pepper. Place in oven for 20 minutes. 

For couscous, in a large saucepan, add 1½ cups water and bring to a boil on medium-high. Once boiling, add 1 cup of couscous and salt. Turn to medium-low. Cover and cook for 8-10 minutes or until all water is absorbed. Remove from stove, add butter and gently stir. 

To assemble salad: In a large salad bowl layer spinach, then cucumber, olives, tomatoes and red onion. Then add chicken and couscous. Serve with tzatziki sauce, hummus and pita bread. 

Serves 8. 

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