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

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources