Crispy Chicken and Falafel Salad with Sumac Yogurt Dressing

This vibrant salad brings together crispy chicken cutlets and golden falafel atop a bed of fresh baby lettuce, juicy tomatoes, cool cucumber and sweet bell pepper. A tangy sumac and yogurt dressing ties everything together, while crunchy ciabatta croutons add the perfect texture.

Ready in just 20 minutes, this dish is ideal for busy weeknights when you crave something satisfying and full of Mediterranean-inspired flavors. The combination of textures and bright, zesty dressing will make this a repeat favorite.

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Ingredients

10 unit FalafelView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Dice ciabatta into ½-inch pieces. Halve tomatoes. Trim and halve cucumber lengthwise; slice into ¼-inch-thick half-moons. Halve, core and dice bell pepper into 1-inch pieces. Trim and discard root end from lettuce; chop leaves into bite-size pieces.
2. Toss ciabatta pieces on a baking sheet with a drizzle of olive oil, salt and pepper. Bake on top rack until golden brown, 3-5 minutes.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add falafel and cook until golden and crispy, 2-3 minutes per side. Transfer to a paper-towel-lined plate; season with salt.
4. Meanwhile, in a large bowl, whisk together yogurt, mayonnaise, vinegar, sumac, 2 tsp olive oil and 1 tsp sugar (4 tsp olive oil and 2 tsp sugar for 4 servings). Season with salt and pepper.
5. Halve falafel. To bowl with dressing, add tomatoes, cucumber, bell pepper, lettuce, croutons and falafel. Toss until evenly coated.
6. Divide salad between shallow bowls and serve.

Recipe Tips

FAQ

Can I make this salad ahead of time?

It’s best enjoyed fresh, but you can prep the veggies and dressing separately. Assemble just before serving to keep the croutons crunchy.

What can I use instead of ciabatta for croutons?

Any crusty bread like sourdough or French bread works well. Cut into cubes and toast as directed.

Is this salad gluten-free?

No, because of the ciabatta and falafel (which typically contains wheat). For a gluten-free version, use gluten-free bread and falafel.