Mediterranean Chicken Salad with Glazed Chickpeas

Menu Part: 
Salad
Cuisine Type: 
Mediterranean
Serves: 
8

Tender, boneless chicken breasts are dry-rubbed before grilling, and served atop a tri-color salad mix with glazed chickpeas, mounds of shredded carrots, shredded beets and feta cheese. Drizzle with mayonnaise, buttermilk and pesto dressing.

Ingredients

1 cup mayonnaise
1 cup buttermilk
1⁄2 cup prepared pesto
3⁄4 cup balsamic vinegar
2 cups canned chickpeas, drained
2 tbsp. cumin powder
2 tbsp. oregano
2 tbsp. rosemary
2 lb. boneless chicken breasts
Olive oil, as needed
16 cups tri-colore salad mix
12 squares flatbread
3 cups carrots, shredded
3 cups roasted beets, shredded
8 oz. feta cheese, cubed
 

Steps

1. In a bowl, whisk together mayonnaise, buttermilk and pesto until smooth. Season to taste and reserve refrigerated, at least 1 hr.

2. Meanwhile, in a skillet over medium heat, reduce balsamic vinegar by half. Add chickpeas and toss to coat. Season to taste and reserve.

3. Combine cumin, oregano and rosemary. Brush chicken breast with olive oil; rub with spice blend; season with salt and pepper. Grill until done. Cool slightly and slice.

4. In a large bowl, toss tri-colore salad mix with dressing to lightly coat. Plate salad mix atop warm flatbread. Top with chicken slices, glazed chickpeas, mounds of shredded carrots, shredded beets and feta cheese. Drizzle with added dressing to garnish.
 

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

FSD Resources