Greek-Inspired Double Chicken and Couscous Salad
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Greek-Inspired Double Chicken and Couscous Salad

Greek-Inspired Double Chicken and Couscous Salad

with Lemon Cream

Dill-garlic-dusted chicken tenders seared to golden-brown perfection are paired with a couscous Greek salad in this Mediterranean-inspired meal. A finishing dollop of lemon cream adds a bright punch of flavour!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

620 g

Chicken Breast Tenders

1 tsp

Dill-Garlic Spice Blend

1 unit


½ cup


(Contains Wheat)

80 g


56 g

Baby Spinach

30 g

Mixed Olives

(Contains Sulphites)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tsp

Garlic Salt

3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Chicken Stock Powder

(Contains Soy)

Not included in your delivery

3 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


½ tsp



Nutrition Values

Calories930 kcal
Fat45 g
Saturated Fat13 g
Carbohydrate48 g
Sugar6 g
Dietary Fiber4 g
Protein82 g
Cholesterol245 mg
Sodium1760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl


Cook couscous

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Place a large bowl in the fridge to chill.Add stock powder, 1 tbsp butter and 2/3 cup water (dbl both for 4 ppl) to a medium pot, then season with pepper. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then stir in couscous.Cover and let stand for 5 min.

Cook chicken

Meanwhile, heat a large non-stick pan over medium heat.While the pan heats, pat chicken dry with paper towels. Cut larger tenders in half. Season with Dill-Garlic Spice Blend and garlic salt.When the pan is hot, add 1 tbsp oil, then chicken. Pan-fry until golden-brown and cooked through, 2-3 min per side.** (NOTE: Don't overcrowd the pan; cook chicken in batches for 4 ppl, using 1 tbsp oil per batch.)

Cool down couscous

When couscous is tender, fluff with a fork.Transfer couscous to the chilled bowl, then toss to cool slightly, 30 sec. Place couscous in the fridge, tossing occasionally, until couscous is no longer hot.

Prep and make lemon cream

Meanwhile, cut tomato into 1/2-inch pieces.Drain olives, then roughly chop.Zest, then juice lemon.Add sour cream, 1 tsp water, 1/2 tsp lemon juice, 1/4 tsp lemon zest and 1/4 tsp sugar (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Make vinaigrette

Add 1 tbsp lemon juice, 2 tbsp oil and 1/4 tsp sugar (dbl all for 4 ppl) to another small bowl. Season with salt and pepper, to taste, then whisk with a fork to combine.

Finish and serve

Add tomatoes, olives, spinach and feta to the bowl with couscous. (NOTE: It's ok if couscous is slightly warm after cooling.) Drizzle vinaigrette over top, then toss to combine.Divide salad between plates. Top with chicken. Dollop lemon cream over top.