Chicken & Falafel Salad
with Sumac Dressing, Tomatoes, Cucumber, Bell Pepper & Croutons
- Sesame
- Wheat
- Soy
- Milk
- Eggs
This salad of contrasting textures and bright, Mediterranean-inspired flavors features perfectly crispy falafel set over a colorful salad of baby lettuce, cucumber, ripe tomatoes, and sweet bell pepper. The salad is tossed in a tangy sumac and yogurt dressing with crunchy croutons to soak up that delicious dressing—and all of this in just 20 minutes!
Ingredients
10 unit
Falafel
(Contains: Sesame)
1 unit
Baby Lettuce
1 unit
Ciabatta
(Contains: Wheat, Soy)
4 tablespoon
Yogurt
(Contains: Milk)
5 teaspoon
Red Wine Vinegar
4 ounce
Grape Tomatoes
1 teaspoon
Sumac
2 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
1 unit
Bell Pepper
1 unit
Cucumber
Not included in your delivery
3 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Dice ciabatta into ½-inch pieces. Halve tomatoes. Trim and halve cucumber lengthwise; slice into ¼-inch-thick half-moons. Halve, core, and dice bell pepper into 1-inch pieces. Trim and discard root end from lettuce; chop leaves into bite-size pieces.
Toss ciabatta pieces on a baking sheet with a drizzle of olive oil, salt, and pepper. Bake on top rack until golden brown, 3-5 minutes.
Heat a large drizzle of oil in a large pan over medium-high heat. Add falafel and cook until golden and crispy, 2-3 minutes per side.
Transfer to a paper-towel-lined plate; season with salt.
Meanwhile, in a large bowl, whisk together yogurt, mayonnaise, vinegar, sumac, 2 tsp olive oil, and 1 tsp sugar (4 tsp olive oil and 2 tsp sugar for 4 servings). Season with salt and pepper.
Halve falafel.
To bowl with dressing, add tomatoes, cucumber, bell pepper, lettuce, croutons, and falafel. Toss until evenly coated.
Divide salad between shallow bowls and serve.
