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)
Ingredient IQ
According to the Herb Society of America, dill has been prized for thousands of years for its medicinal qualities. In ancient Rome, “gladiators were fed meals covered with dill because it was hoped that the herb would grant them valor and courage.”

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.