Greek Chicken Salad & Lemon Cous Cous

I mentioned in my last post, I have been a super slacker in the kitchen this week. I had to snap out of it last night- I mean, it is the weekend where I have tons of time to cook and I was once again out of ideas.

We did however have some great raw ingredients to work with, so I I pushed myself for a new dinner. Feta cheese, green olives, spinach, and Greek dressing worked together for a really great meal. Hubby can't make it through a meal without a starch, so along side the healthy salad, I made a quick cous cous meal. I wish I had more lemon juice- a little more tang would have been nice.

I'd like to put down on the record that hubby lit the grill and I went out and endured grilling in sub-freezing temperatures. That's right, I'm hearty New Englander baby!


As Grilled Chicken Greek Salad

• 1 Chicken Breast
  
• 1/2 C. Greek Dressing
  
• Fresh Spinach
  
• 3 Medium Tomatoes, cut into large slices
  
• Green Olives, cut in half
  
• Feta Cheese
  
• Greek Dressing

1. Marinade chicken breast in the 1/2 C. of dressing for 1-2 hours in the fridge.
   
2. Grill the chicken until cooked through but still moist. Remove from grill and when safe to touch, slice into long pieces to top salad.
   
3. Arrange the spinach, tomato, green olives, chicken, and feta on the plate. Drizzle with Greek dressing to taste.

Lemon Cous Cous

• 1 C. Water
  
• 1 C. Plain Cous Cous
  
• 2 Tbsp. Lemon Juice (either fresh squeezed or another 2+ Tbsp. would have made this better.)
  
• 1-2 Tbsp. Pine Nuts, toasted
  
• Black Pepper to taste
  
• Olive Oil to moisten cooked pasta

1. Bring water to a boil. Stir in cous cous, remove from heat, and cover.
   
2. After 5 minutes, cous cous should be cooked. Stir in lemon juice, a splash of oil, pine nuts, and a grind or two of pepper.
   
3. Enjoy warm with some feta sprinkled on top if desired.