Indian Spiced Chicken Sandwich with Cucumber Aïoli

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
12

This Indian inspired sandwich has a great combination of flavors and textures. The grilled chicken breast is served on flatbread with salsa and spicy sauce. A side of basmati rice pilaf finishes it off.

Ingredients

2 cucumbers, peeled and seeded
2 small yellow onions, grated
1 cup sour cream
2 tomatoes, diced
1 large red onion, diced
1 jalapeño, diced
1⁄8 cup fresh cilantro, chopped
12 chicken breasts
Lemon juice, as needed
1⁄4 cup curry powder
1⁄4 cup turmeric powder
1⁄8 cup cumin powder
12, 6-in. square pieces of flatbread, or naan

Steps

1. Grate cucumbers; squeeze out excess liquid. In a bowl, combine cucumber, onion and sour cream; season to taste.

2. In a separate bowl, combine tomato, red onion, jalapeño and cilantro. Refrigerate at least 1 hr.

3. Pound chicken breast with a mallet to an even thickness; brush with lemon juice and sprinkle all sides with cumin and turmeric. Grill until done.

4. Serve chicken breast atop flatbread with cucumber aïoli and tomato-onion-cilantro salsa. Partner with spinach-basmati pilaf, if desired.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources