Spinach Caprese Chicken Salad
with Herbed Chickpeas, Caramelized Onion & Balsamic Vinaigrette
We love a good Caprese salad, so here’s a bigger, better version that’s chock-a-block with ingredients and totally dinner-worthy. Fresh spinach provides the leafy base with caramelized onion throughout for pops of sweetness. Crisp roasted chickpeas add a protein boost while garlicky ciabatta croutons up the crunch factor even more. Of course, it wouldn’t be Caprese without the tomatoes and fresh mozzarella, but we made them bite-size so they’re more fork friendly. A creamy balsamic dressing ties it all together with Caprese's characteristic flair.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
5 teaspoon
Balsamic Vinegar
1 unit
Chickpeas
1 tablespoon
Italian Seasoning
4 ounce
Grape Tomatoes
4 ounce
Fresh Mozzarella
(Contains Milk)
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
1 teaspoon
Garlic Powder
2 tablespoon
Mayonnaise
(Contains Eggs)
2 teaspoon
Dijon Mustard
5 ounce
Spinach
10 ounce
Chicken Cutlets
Not included in your delivery
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
6 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • Drain and rinse chickpeas; pat very dry with paper towels. Halve, peel, and cut half the onion (whole onion for 4) into ½-inch-thick wedges. • Toss chickpeas and onion on a baking sheet with a drizzle of oil, half the Italian Seasoning (all for 4), salt, and pepper. • Roast on top rack until chickpeas are golden and tender and onion is caramelized, 18-20 minutes. (You’ll add more to the sheet after 11 minutes.)
• Meanwhile, wash and dry produce. • Halve tomatoes. Dice mozzarella into ½-inch cubes. • Place tomatoes in a small bowl; toss with vinegar, 1 tsp sugar (2 tsp for 4 servings), and a big pinch of salt.
Pat chicken or organic 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. Cook chicken until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board.
• Halve ciabatta lengthwise; cut into ¾-inch strips. Tear strips into rough cubes. Transfer to a large bowl; toss with 2 TBSP olive oil (4 TBSP for 4 servings), garlic powder, salt, and pepper. • Once chickpeas and onion have roasted 11 minutes, remove from oven and push to one side of sheet; carefully add croutons to empty side. (For 4, add croutons to a second sheet; toast on middle rack.) Return to top rack until golden and crispy, 7-9 minutes. Wipe out bowl. • Carefully transfer everything to bowl used to season croutons to cool.
• Remove tomatoes from bowl and set aside, leaving marinade behind. • Whisk half the mayonnaise and half the mustard into marinade until smooth. (For 4 servings, use all the mayonnaise and mustard.) • Slowly whisk in 4 TBSP olive oil (8 TBSP for 4), drizzling a little bit at a time, until creamy. Season with salt and pepper. Reserve 1½ TBSP dressing (3 TBSP for 4) for serving.
• Add spinach to bowl with cooled chickpeas, onion, and croutons. Toss with remaining dressing until evenly coated.
• Divide salad between plates. Top with mozzarella and tomatoes. Drizzle with reserved dressing and season with salt and pepper. Serve.
Thinly slice chicken or organic chicken crosswise. Serve atop salad.
Chicken is fully cooked when internal temperature reaches 165°.
