with Feta, Pickled Veggies and Yogurt Sauce
Ingredients: Chicken breast • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, onion, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Roma tomatoes • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Radish • Cucumber • Shallot • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Red wine vinegar • Dill.
Allergens
Utensils
Tags
Falafel
150 g
Spring Mix
113 g
Tomato
1 unit(s)
Mini Cucumber
1 unit(s)
Shallot
1 unit(s)
Radish
3 unit(s)
Dill
3.5 g
Feta Cheese, crumbled
0.25 cup
Mixed Olives
30 g
Yogurt Sauce
6 tbsp
Red Wine Vinegar
1 tbsp
Chicken Breasts
2 unit(s)
Sugar
2 tsp
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce. Preheat oven to 450°F.
- Trim roots or top of radishes, if needed. Thinly slice radishes.
- Peel, then cut shallot into 1/8-inch slices.
- To a small pot, add radishes, shallots, vinegar, 1/4 cup (1/2 cup) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat.
- Transfer veggies, including pickling liquid, to a small bowl. Place in the fridge to cool.
- Halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Cut tomatoes into 1/4-inch pieces.
- Drain, then roughly chop olives.
- Roughly chop half the dill (use all for 4 servings).
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for18-22 min, until golden and cooked through. **
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add falafel. (NOTE: Don't crowd the pan. Cook in batches for 4 servings if needed, using 1 tbsp oil per batch.)
- Lightly smash falafel into smaller pieces and pan-fry for 4-5 min, until golden. Season with salt and pepper.
- Remove from heat.
- Meanwhile, in a large bowl, whisk together 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Drain pickled veggies and discard any remaining pickling liquid.
- To the bowl with salad dressing, add spring mix, tomatoes, pickled veggies and cucumbers. Toss to coat.
- Thinly slice chicken.
- Divide salad between plates. Top with chicken, falafel crumble, olives and feta.
- Drizzle yogurt sauce over top.
- Sprinkle with dill.
If you've opted to add chicken breast, preheat oven to 450°F.
Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for18-22 min, until golden and cooked through. **
Thinly slice chicken. Top plates with chicken.
730
kcal
Calories
42
g
Fat
9
g
Saturated Fat
38
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
52
g
Protein
145
mg
Cholesterol
990
mg
Sodium
0.1
g
Trans Fat
1200
mg
Potassium
250
mg
Calcium
3
mg
Iron
