All your grape needs in one placeThe ultimate back-to-school treat!

WTF Do I Do With
Dandy® Simple Salad in Seconds! ?!


For Salad:

1 head each of four varieties Dandy® Simple Salad in Seconds!

4 Dandy® clementines

1 cup Puy lentils cooked according to package recipe

1 package Dandy® Radish MiniSticks

4 tbsp pistachio kernels, crushed

6 tbsp tahini-cumin dressing (recipe below)

Tandoori Chicken Breasts (recipe below)

For Tandoori Chicken:

1 lb chicken breast meat, halved (boneless & skinless)

3/4 cup plain nonfat Greek yogurt

3 tbsp fresh lemon juice

1 tbsp peeled and grated fresh ginger root

1 tbsp minced garlic

2 tsp ground coriander

2 tsp ground cumin

2 tsp garam masala

1 1/2 tsp kosher salt

1/2 tsp cayenne pepper

2 tbsp smoked paprika

For Tahini-Cumin Dressing:

1/4 cup tahini

3 tbsp fresh lemon juice

1 tbsp honey

2 tbsp olive oil

1/2 tsp ground turmeric

1/4 tsp cayenne pepper

1/4 tsp ground cumin

2 tbsp chopped parsley

Kosher salt and freshly ground black pepper

1 On a clean cutting board, cut off the stems of the Dandy® Simple Salad in Seconds! Lettuces and rinse under cold running water.

2 Place cut lettuces in a salad spinner and spin 3–4 times to remove excess water or place on a clean dish towel and let dry for 20 minutes in the0 refrigerator. Once Lettuces are dried, place them in a large bowl and set aside.

3 To prepare the clementines, cut off the top and bottom, working from top to bottom carefully cut away the skin.

4 Once clementines are peeled, lay them on their sides and slice each one into four slices. Place the clementine slices in the bowl with the lettuces.

5 Add the cooked and cooled puy lentils, radish mini sticks, and the dressing. Toss salad to coat and arrange on four separate plates, ensuring each plate is equal.

6 Slice the cooked Tandoori chicken and place on top of each salad and sprinkle with crushed pistachios. Serve immediately.

Tandoori Chicken:

1 Heat a gas grill to medium high. Oil the grill liberally. Remove the chicken from the marinade and put it on the grill.

2 Discard the marinade. Cover and cook until grill marks appear, 4–6 minutes. Using tongs, flip the chicken and continue to cook until the second side has grill marks (about 5 minutes more).

3 Reduce the heat to low and cook, covered, flipping occasionally, until meat is no longer pink and reaches an internal temperature of 175 degrees Fahrenheit when probed with a thermometer. Transfer the chicken to a platter and let it rest for 5 minutes before slicing and serving.

Tahini-Cumin Dressing:

Whisk together tahini, lemon juice, olive oil, honey, turmeric, cayenne, cumin, parsley and 1/4 cup cold water until smooth. Add salt and pepper to taste.

Recipe by Chef Todd Fisher