Falafel is very popular in the Middle East and Mediterranean regions as a street snack. Made out of chickpeas and tons of great spices – most variations are Kosher and all of them are vegetarian friendly. Even though the chicken part of “Falafel Chicken” cancels that out – you could make the Falafel as directed on the box and use the Falafel balls on top of the salad instead. Either way – it’s a unique flavor and tastes great!

• Two trimmed chicken breasts
• 1 package falafel mix (sold in boxes in the ethnic food isle – near other Mediterranean foods)
• 3 ‘on the vine’ tomatoes
• Handful of crumbled feta cheese
• 1/2 bag of spring mix or baby romaine lettuce mix
• 1/2 cup whole (or chopped almonds)
• Balsamic vinegar

For the Falafel Chicken

1. Preheat oven to 375F
2. Empty package of falafel mix into small bowl
3. Take cleaned and trimmed chicken breasts and completely coat in falafel mixture.
4. Set both chicken breasts in a baking pan and set in oven
5. Bake 25 minutes (depends on size and thickness of your chicken – chicken is done when you cut in half and it’s completely white.

For the Salad

1. Add lettuce to large salad bowl
2. Chop up all tomatoes and toss into bowl with lettuce
3. In a small plastic bag – add whole almonds and with a wooden spoon break up the pieces until they are a little crumbled.
4. Toss almond pieces into bowl
5. Mix in a handful or so of the feta cheese
6. When chicken is fully baked, slice into strips and top the salad with the super flavorful chicken.
7. For a dressing – I find that Balsamic pairs the best – however feel free to find a Tazaki sauce that will pair welll with the spices – or whatever dressing you want.