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Mediterranean Chicken Salad Sandwiches
with Za’atar Carrot Fries
25 minWellness at Blue Apron
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2 Servings
- Est. 600 Cals/serving
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This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. For a flavorful twist on classic chicken salad, you’ll stir bites of seared chicken into a mix of tzatziki, pickled peppers, dried currants, and more, then pile it all onto soft potato buns.
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fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
- 2 Potato Buns
- 1 Persian Cucumber
- ¾ lb Carrots
-
½ cup Tzatziki (Cucumber-Yogurt Sauce)
- 2 Tbsps Dried Currants
- 1 Tbsp Hot Sauce
-
½ oz Sweet Piquante Peppers
- 1 Tbsp Za'atar Seasoning (Sumac, Marjoram, Oregano, Thyme, Sesame Seeds & Salt)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Make the carrot fries:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve crosswise, then quarter lengthwise. Place on the sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and enough of the za’atar to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the carrots roast, halve the buns. Small dice the cucumber. Roughly chop the peppers. To make the dressing, in a large bowl, combine the diced cucumber, chopped peppers, tzatziki, currants, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.
3
Make the chicken salad:
While the carrots continue to roast, pat the chicken dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to the bowl of dressing. Season with salt and pepper; stir to combine.
4
Toast the buns & serve your dish:
Add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns and chicken salad. Serve the sandwiches with the carrot fries. Enjoy!
5
Make ahead modifications:
Prepare as directed through Step 3. Transfer the halved buns to a zip-top bag and set aside. Place the chicken salad and carrot fries in separate airtight containers. Cool, uncovered, then cover and refrigerate. When ready to serve, assemble the sandwiches using the buns and chicken salad. Serve the sandwiches with the carrot fries. Enjoy!
1
Make the carrot fries:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve crosswise, then quarter lengthwise. Place on the sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and enough of the za’atar to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the carrots roast, halve the buns. Small dice the cucumber. Roughly chop the peppers. To make the dressing, in a large bowl, combine the diced cucumber, chopped peppers, tzatziki, currants, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine.
3
Make the chicken salad:
While the carrots continue to roast, pat the chicken dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to the bowl of dressing. Season with salt and pepper; stir to combine.
4
Toast the buns & serve your dish:
Add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns and chicken salad. Serve the sandwiches with the carrot fries. Enjoy!
5
Make ahead modifications:
Prepare as directed through Step 3. Transfer the halved buns to a zip-top bag and set aside. Place the chicken salad and carrot fries in separate airtight containers. Cool, uncovered, then cover and refrigerate. When ready to serve, assemble the sandwiches using the buns and chicken salad. Serve the sandwiches with the carrot fries. Enjoy!
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