In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Chicken over beet and arugula salad with lemon-tahini dressing
Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 450 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.
In your bag
- 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
- ½ pound peeled roasted beets
- 3 organic scallions
- 1 organic lemon
- 3 ounces organic baby arugula or other leafy greens
- Sunbasket lemon-tahini dressing base (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
- 1 teaspoon dried dill
Nutrition per serving
Calories 450, Total Fat 30g (38% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 190mg (8% DV), Total Carb. 19g (7% DV), Fiber 5g (18% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains:
Sesame (sesame)
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, Sesame.
Instructions
Wash produce before use
1
Prep and cook the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. 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.
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.
- Juice the lemon.
In a large bowl, combine the beets, scallions, arugula, 2 tablespoons [¼ cup] lemon juice, 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
Kids Can!
- Juice the lemon.
- Toss the beet salad.
- Stir the lemon-tahini dressing.
- Spoon the dressing over the chicken.