Crispy Chicken and Falafel Salad with Sumac Yogurt Dressing

This vibrant salad brings together crispy falafel, tender chicken and a colorful medley of fresh vegetables, all tossed in a tangy sumac yogurt dressing. The crunchy croutons soak up every last drop of flavor, making each bite a delightful contrast of textures.

Perfect for busy weeknights, this dish comes together in just 20 minutes and is packed with Mediterranean-inspired flavors. It’s a satisfying meal that feels both hearty and fresh.

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Ingredients

10 unit FalafelView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView 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

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 use store-bought falafel instead of homemade?

Yes, the recipe uses pre-made falafel for convenience. Just pan-fry until crispy.

What can I substitute for sumac?

Sumac adds a tangy, lemony flavor. You can use a squeeze of lemon juice and a pinch of paprika as a substitute.

How do I store leftovers?

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Add croutons just before serving to maintain crunch.