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

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources