Green Goddess Organic Chicken Sandwiches
with Chickpeas & Arugula-Parmesan Salad
- Soy
- Wheat
- Milk
- Eggs
Creamy, herb-forward chickpea salad—made with mayonnaise, green goddess dressing, and a bright squeeze of lemon—is piled onto buttery toasted sourdough with sliced tomato for a satisfying sandwich. On the side, peppery arugula is tossed with Parmesan, olive oil, and lemon juice for a light, zesty contrast.
Ingredients
2 ounce
Arugula
1 unit
Chickpeas
12 ounce
Organic Chicken Cutlets
1 unit
Lemon
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
2 ounce
Green Goddess Dressing
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
Not included in your delivery
1 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Pat chicken cutlets dry with paper towels; season all over with salt and pepper. Quarter lemon. Slice tomato into ¼-inch-thick rounds; season with salt and pepper.
Place chickpeas in a medium bowl and mash with a potato masher or fork until about half the chickpeas are smooth (leave some larger chickpea pieces for texture-packed bites!).
Stir in mayonnaise, green goddess dressing, and juice from one lemon wedge (two wedges for 4 servings). Taste and season with salt (we used ¼ tsp), pepper, and more lemon juice if desired.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add sourdough slices; toast until golden brown, 2-3 minutes per side. (TIP: Work in batches if necessary, adding more butter between batches.)
In a second medium bowl (large bowl for 4 servings), toss arugula with Parmesan, a drizzle of olive oil, and juice from one lemon wedge (a large drizzle of olive oil and juice from two lemon wedges for 4 servings); season with salt and pepper.
Divide chicken between half the toasted bread slices. Top with tomato. Close to form sandwiches. Halve on a diagonal.
Divide sandwiches and salad between plates. Serve with remaining lemon wedges on the side.
