Chicken over beet and arugula salad with lemon-tahini dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken over beet and arugula salad with lemon-tahini dressing

Gluten-Free, Paleo, Dairy-Free, Lean & Clean, Mediterranean, Soy-Free, Diabetes-Friendly

2 Servings, 570 Calories/Serving

15 Minutes

With precooked beets and a house-made tahini dressing, this gluten-free and hearty chicken salad comes together in a mere 15 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 organic shallots
  • 1 organic lemon
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ½ pound peeled roasted beets
  • 3 organic scallions
  • 4 or 5 sprigs organic fresh dill
  • ¼ pound organic baby arugula or other leafy greens
  • Sun Basket lemon-tahini dressing base (fresh lemon juice - tahini - fresh garlic - fresh orange juice - Marash chile flakes)

Nutrition per serving

Calories: 570, Protein: 44g (88% DV), Fiber: 6g (24% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 125mg (42% DV), Sodium: 160mg (7% DV), Carbohydrates: 26g (9% DV), Total Sugars: 17g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the quick-pickled shallots; prep and cook the chicken

  • Peel and finely chop enough shallots to measure ⅓ cup [⅔ cup].
  • Juice the lemon.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large bowl, combine the shallots and 2 tablespoons [¼ cup] lemon juice. Season with salt and pepper and toss to coat. Let stand, stirring occasionally.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until slightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate. Add more oil between batches if needed.
While the chicken cooks, prepare the salad and the dressing.

2

Make the salad; finish the dressing

  • Cut a small corner from the beet packaging and drain off any excess liquid; coarsely chop the beets.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Coarsely chop the dill.
To the bowl with the shallots, add the beets, scallions, arugula, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.
In a small bowl, stir together the lemon-tahini dressing base, dill, and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.

Serve

Transfer the beet and arugula salad to individual plates and top with the chicken. Spoon over the lemon-tahini dressing and serve.
Kids Can!
  • Measure the shallots.
  • Juice the lemon.
  • Toss the beet salad.
  • Stir the lemon-tahini dressing.
  • Spoon the dressing over the chicken.