Greek chicken salad

Experience the tantalizing Mediterranean flavors in this zesty Greek chicken salad. Packed with fresh ingredients and savory herbs, it's a taste explosion!

Ingredients:

• 4 boneless skinless chicken thighs
• 2 cloves garlic (crushed)
• juice from 1 lemon
• 1 tbsp oregano (finely chopped)
• 1 tbsp thyme (finely chopped)
• 1 tbsp rosemary (finely chopped)
• ? cup olive oil
• salt and pepper
• 2 cups cauliflower rice (approx ½ a medium sized head of cauliflower)
• 1 tbsp olive oil
• 1 clove garlic (crushed)
• 1 tsp oregano (finely chopped)
• 1 tsp thyme (finely chopped)
• ¼ tsp salt
• ¼ tsp pepper
• 2 cups lettuce (shredded)
• ½ cup cherry tomatoes (halved)
• ½ cucumber (spiralized)
• ¼ cup olives
• ½ green pepper (thinly sliced)
• ¼ red onion (thinly sliced)
• 2 tbsp olive oil
• 2 tsp balsamic vinegar

Instructions:

1. Put the chicken thighs in a ziploc bag with the marinade ingredients. Refrigerate the bag and let it marinate for at least 3 hours, preferably overnight.
2. Dice the cauliflower into small florets. Place them in a food processor or blender and pulse for 3-4 seconds until the florets break down into small pieces, making sure not to over process. The cauliflower should be in evenly sized rice-like pieces rather than a fine powder.
3. Warm 1 tbsp olive oil and 1 crushed clove of garlic in a large skillet over medium heat. After 2 minutes, add the cauliflower rice, chopped herbs, salt, and pepper. Cook for about 10 minutes until the cauliflower rice is tender. Remove from heat and let it cool.
4. For the tzatziki sauce, drain the cashews and put them in a blender or food processor. Add garlic, lemon juice, dill, and mint. Blend while slowly pouring in almond milk. Scrape down the sides of the blender to ensure everything mixes well. Continue blending for around 3-4 minutes until the mixture is creamy. Transfer the mixture to a bowl. Grate the cucumber using a box grater, then squeeze out excess liquid with a paper towel. Add the cucumber to the cashew mixture and stir until evenly combined.
5. Preheat a grill to medium heat and grill the chicken thighs for 5 minutes on each side or until fully cooked.
6. To put together the salad, place the lettuce in a large bowl and top it with spiralized cucumber, sliced red onion, cherry tomatoes, olives, and green pepper. Cut the chicken and add it to the salad along with the cauliflower couscous. Drizzle the salad with olive oil and vinegar and serve with a spoonful of tzatziki on top.

Summary:

• Calories: 2654 kcal
• Fat: 240 g
• Protein: 115 g
• Carbs: 15 g
• Potassium: 1626 mg
• Magnesium: 158 mg