In order to bring you the best organic produce, some ingredients may differ from those depicted.
Middle Eastern chicken and spinach salad with warm grapes and dukkah
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 470 Calories/Serving
Don’t get us wrong, grapes are delicious for snacking. But cooking grapes transforms them into an extra-juicy and jammy treat for this summery salad.
In your bag
- 1 egg
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- Sunbasket Middle Eastern spice blend (onion powder - sweet paprika - granulated garlic - cumin)
- 1 organic red onion
- 1 organic celery rib
- 5 ounces organic red or other grapes
- Sunbasket sherry vinaigrette base (sherry vinegar - whole grain mustard)
- 3 ounces organic baby spinach or other leafy greens
- Sunbasket pumpkin seed dukkah (pumpkin seeds - sesame seeds - coriander - cumin - kosher salt - black pepper)
Calories 470, Total Fat 26g (33% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 210mg (70% DV), Sodium 410mg (18% DV), Total Carb. 26g (9% DV), Fiber 5g (18% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Contains: Eggs, 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.
Wash produce before use
Cook the egg
Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the egg into the boiling water and cook for 10 to 12 minutes for hard-cooked. Transfer the egg to the ice water to cool. Carefully peel the egg. While the egg is cooking and cooling, prepare the chicken.
Prep and cook the chicken
- Pat the chicken dry with a paper towel; season generously with salt and pepper and the Middle Eastern spice blend.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a cutting board to rest for 5 minutes. Cut the chicken into ½-inch-thick slices. Do not clean the pan. While the chicken is cooking and resting, prepare the salad.
Prep the remaining salad ingredients
- Peel and thinly slice enough onion to measure ¼ cup [½ cup]. Put the onion slices in a small bowl and add enough cold water to cover.
- Thinly slice the celery.
- Thinly slice the egg lengthwise.
- Remove any stems from the grapes.
Cook the grapes; make the warm vinaigrette
In the same pan used for the chicken, warm 1 tablespoon [2 TBL] oil over medium-high heat until hot but not smoking. Add the grapes and cook, stirring occasionally, until starting to blister, 3 to 4 minutes. Remove from the heat, stir in the sherry vinaigrette base, and season to taste with salt and pepper.
Assemble the salad
Using a slotted spoon, transfer the onion slices and grapes (reserving the vinaigrette) to a large bowl. Add the spinach, celery, and as much warm vinaigrette as you like and toss to coat. Season to taste with salt and pepper.
Transfer the salad to individual plates and top with the chicken and egg. Sprinkle with the pumpkin seed dukkah and serve.
- Fill a small bowl with ice water.
- Measure the onion; cover with water in a bowl.
- Remove any stems from the grapes.
- Top the salad with the chicken and egg.
- Sprinkle the dukkah.