Carb Smart Crispy Chickpea Paneer and Chicken Salad
with Cucumber and Honey-Tahini Drizzle
Golden seared paneer lends a salty, creamy bite to this fresh and bright chicken salad. Cucumber brings juicy sweetness, while chickpeas give texture and crunch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Paneer Cheese
(Contains Milk)
370 mL
Chickpeas
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
2 tbsp
Tahini Sauce
(Contains Sesame, Soy)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Honey
113 g
Baby Spinach
1 unit(s)
Mini Cucumber
113 g
Baby Heirloom Tomatoes
2 unit(s)
Chicken Breasts
Not included in your delivery
3 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Drain and rinse chickpeas, then pat dry with paper towels. Add chickpeas, Shawarma Spice Blend and 2 tbsp (4 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast chickpeas in the top of the oven, stirring halfway through, until golden-brown and crispy, 22-25 min.
Cut paneer into 1/2-inch cubes.Cut cucumber into 1/4-inch rounds.Halve tomatoes. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a plate. Set aside.
When chickpeas are almost done, reheat the large non-stick pan over medium-high. When hot, add 1 tbsp butter, then swirl the pan until melted, 1 min. Add paneer and season with salt and pepper. (NOTE: Don't overcrowd the pan; cook paneer in 2 batches for 4 ppl, using 1 tbsp butter per batch.) Pan-fry, turning cubes occasionally, until crispy and golden, 5-6 min.
Add baby spinach, cucumbers and tomatoes to a large bowl. Drizzle half the dressing over top, then toss to combine.
Thinly slice chicken.Add paneer to the baking sheet with chickpeas. Toss to combine.Divide salad between plates. Top with paneer, chicken and chickpeas. Drizzle remaining vinaigrette over top.
