Med Chicken Sandwich

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
5

This noodle-centric chain recently introduced sandwiches to expand the "& Company" side of the menu. The healthy "Med" sandwich layers grilled chicken, feta cheese, vegtetables and tzatziki dressing on a base of flatbread.

Ingredients

4 boneless, skinless chicken breasts
Kosher salt and black pepper, to taste
1 tbsp. extra virgin olive oil
1 lemon, squeezed
1 tsp. Italian seasoning
1 cucumber, seeded
1 heirloom tomato
1/2 cup lowfat yogurt
2 tbsp. lowfat mayonnaise
2 cloves garlic, chopped, divided
2 tsp. sriracha or other hot sauce
1 tbsp. vegetable oil
1 red bell pepper, sliced
1 bunch spring onions, sliced
1 portobello mushroom cap (gills removed), chopped
1 tbsp. white wine
1 cup fresh organic baby spinach leaves
4 to 6 pieces round flatbread
4 tbsp. crumbled feta cheese
Fresh cilantro sprigs

Steps

  1. Prepare sandwich: Rinse chicken breasts and set aside. Season the chicken with salt and pepper; brush with olive oil, 1 tbsp. lemon juice and Italian seasoning. Grill chicken and set aside.
  2. Coarsely chop half the cucumber and tomato; set aside.
  3. Prepare tzatziki dressing: Combine yogurt, mayonnaise, juice of ½ lemon, 1 garlic clove and sriracha sauce; whisk and set aside.
  4. Over med. heat, heat vegetable oil. Saute red pepper, green onions, mushroom, remaining garlic and white wine until lightly tender-crisp. Add spinach; cook to wilt.
  5. Toast or grill the flatbread to warm.
  6. Slice the chicken and toss into sautéed vegetables. Spoon mixture onto flatbread.
  7. For service, top each sandwich with 1 tbsp. tzatziki. Garnish with tomatoes, cucumbers, feta and cilantro.
Source: Recipe courtesy of Noodles & Company

More From FoodService Director

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

FSD Resources