Step 1

Make the chicken: Preheat the oven to 375°F (190°C).

Step 2

Season the chicken on both sides with the salt, black pepper, and Italian seasoning.

Step 3

In a small ovenproof skillet, heat the olive oil over medium heat until it shimmers. Add the chicken and cook until golden brown on both sides, about 3 minutes per side.

Step 4

Transfer the skillet to the oven and cook the chicken for 10–15 minutes, or until the internal temperature reaches 165°F (75°C).

Step 5

Meanwhile, make the vinaigrette. In a small bowl, combine the minced shallot and champagne vinegar. Let sit for about 5 minutes.

Step 6

Add the lemon juice, olive oil, salt, black pepper, and red pepper flakes, and whisk together until emulsified.

Step 7

Assemble the salad: In a large bowl, combine the spring mix, red onion, cherry tomatoes, cucumber, feta cheese, dill, dried cherries, dried oregano, and couscous.

Step 8

Pour the lemon vinaigrette over the salad and toss until well combined. Season with more salt and lemon juice to taste. Divide the salad between individual bowls.

Step 9

Slice the chicken, then divide among the salad bowls. Serve immediately.

Step 10

Enjoy!