Turkish-Spiced Shrimp Salad
with Beets, Orange, Feta & Balsamic Dressing
- Milk
- Tree Nuts
- Shellfish
Turkish-spiced chicken is seared until golden and tossed with mixed greens, sweet orange pieces, and earthy beets in a tangy Dijon-balsamic vinaigrette. Creamy feta and crunchy walnuts add rich contrast, while a final drizzle of balsamic glaze brings bright acidity to this Mediterranean-inspired salad.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
½ ounce
Walnuts
(Contains: Tree Nuts)
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Mixed Greens
1 unit
Orange
1 tablespoon
Turkish Spice Blend
5 teaspoon
Balsamic Glaze
2 teaspoon
Dijon Mustard
7 ounce
Precooked Sliced Beets
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Open package of chicken* and drain off any excess liquid.
Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; season with Turkish Spice Blend, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. TIP: If pan seems dry, add another drizzle of oil.
While chicken cooks, wash and dry produce.
Peel orange; dice into 1-inch pieces. Open package of beets and drain off any excess liquid.
In a medium bowl, whisk together mustard, half the balsamic glaze (save the rest for serving), 1 TBSP olive oil, ½ tsp sugar, salt, and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings).
In a large bowl, toss mixed greens, orange, beets, and chicken with as much dressing as you like.
Divide salad between shallow bowls. Top with feta and walnuts. Drizzle with remaining balsamic glaze. Serve.
