Creamy Dill Chicken Salad Tartines
with Za’atar Cucumber-Cabbage Salad
- Eggs
- Milk
- Soy
- Wheat
- Sesame
A tartine is the perfect ratio of bread to topping for a light-yet-satisfying meal. Here we combine seared, diced chicken with a creamy and tangy Greek vinaigrette, then toss with peppery radishes and fragrant dill. Spoon the chicken onto toasted sourdough and serve with a crunchy za'atar-seasoned cabbage–cucumber ribbon salad.
Ingredients
5 teaspoon
White Wine Vinegar
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
2 tablespoon
Yogurt
(Contains: Milk)
2 slice
Sourdough Bread
(Contains: Soy, Wheat)
2 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
3 unit
Radishes
10 ounce
Chicken Cutlets
2 unit
Scallions
4 ounce
Coleslaw Mix
¼ ounce
Dill
½ tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Olive Oil
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice radishes into rounds; roughly chop. Pick and roughly chop fronds from dill. Trim ends from cucumbers; using a peeler, shave each cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core. Discard core.
-
Pat chicken* dry with paper towels and season all over with salt and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side.
-
Turn off heat; transfer to a cutting board.
-
While chicken cooks, toast sourdough.
-
Once chicken is cool enough to handle, dice into bite-size pieces.
-
In a large bowl, whisk together Greek vinaigrette, mayonnaise, and yogurt. Add chicken, scallion whites, radishes, and dill; toss to combine. Taste and season with salt and pepper.
-
In a second large bowl, whisk together vinegar, half the Za'atar Spice, 2 TBSP olive oil, ½ tsp sugar, and a pinch of salt and pepper (all the Za'atar Spice, 4 TBSP olive oil, and 1 tsp sugar for 4 servings).
-
Add scallion greens, cucumber ribbons, and coleslaw mix; toss until well coated.
-
Divide toasted sourdough between plates and top with chicken salad. Serve with cucumber-cabbage salad on the side.
