“I was inspired to make this as I love eating healthy, and I especially love any salad, more than chips and soda,” says Jianna. “Greek food is also one of my very favorites. I love how the flavors of the couscous, parsley, feta, and fresh veggies combine with my Lemon-Honey Vinaigrette. By adding delicious Chicken Skewers and Texas Tzatziki, I turned this already scrumptious salad into a super fresh, healthy, and very tasty meal.” - Jianna Garcia, Age 10, Texas

Makes 4 to 6 Servings

Ingredients:

For the Chicken Skewers:

• 12 chicken tenderloins, halved
• Salt and pepper to taste
• 2/3 cup lemon juice
• ¼ cup olive oil
• 12 canned artichoke hearts, halved
• 24 grape tomatoes

For the Salad:

• 2 cups cooked couscous, cooled
• 1 cup chopped fresh parsley
• 1 cup peeled, seeded, and diced cucumber
• 1 cup rinsed and drained canned garbanzo beans
• ½ cup grape tomatoes, halved
• ⅓ cup crumbled feta cheese
• ¼ cup peeled and minced onions

For the Vinaigrette:

• ⅓ cup olive oil
• ¼ cup lemon juice
• ¼ cup white wine vinegar
• 1 tablespoon honey
• Salt and pepper to taste

For the Tzatziki:

• 1 peeled, seeded cucumber, finely grated
• 1 cup Greek yogurt
• 1 garlic clove, peeled and minced
• 1 teaspoon lemon juice
• 2 tablespoons chopped fresh dill
• 2 tablespoon chopped fresh mint
• 2 teaspoon olive oil
• Salt and pepper to taste

Equipment: 12 wooden skewers

Preparation:

1. To make the Chicken Skewers: Make sure to soak the wooden skewers in water for about 10 minutes before using. Season the chicken tenderloins with salt and pepper and put in a gallon-sized plastic bag with a seal. Add the lemon juice, olive oil, salt, and pepper. Seal the bag and let the chicken marinate in the refrigerator for 30 minutes.
2. Preheat the oven to 350°F. Slide 1 wooden skewer though 1 piece of chicken twice, add 1 artichoke heart and 1 grape tomato then repeat with another piece of chicken, 1 artichoke heart, and 1 tomato. Lay the completed skewer on a foil-lined baking sheet. Repeat the process until all the skewers are filled. Bake for 20 minutes, or until the chicken reaches 165°F.
3. To make the Salad: Mix all ingredients in a large bowl and chill.
4. To make the Vinaigrette: Place all the ingredients in a Mason jar with a lid and shake for 30 seconds. Drizzle over the salad and toss to combine.
5. To make the Tzatziki: Squeeze all the water out of the cucumber and place it in a bowl. Add the remaining ingredients and whisk to combine. Season to taste with salt and pepper as needed. Chill.
6. Serve Chicken Skewers atop a mound of the Parsley Couscous Salad with a side of the Tangy Texas Tzatziki.

655 calories; 34g fat; 58g carbohydrates; 31g protein

Learn more:

• Check out highlights from the each Kids’ “State Dinner”
• View the 2015 Healthy Lunchtime Challenge & Kids’ “State Dinner” Cookbook