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Come explore the updated version of a classic salad; it’s best for a BBQ or pre-prepared for a Shabbat meal, and is filled with flavor and nutrition!
1 to 2 pounds boneless skinless chicken breasts
1/4 cup sunflower or avocado oil
2 cloves garlic, minced, or 2 cubes Gefen Frozen Garlic
1 tablespoon Heaven & Earth Date Syrup
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon sea salt
2 hard-cooked eggs, shelled, cut into wedges
1 medium ripe avocado, diced
10 to 12 grape tomatoes, halved
1 cup Persian cucumbers, sliced
1 and 1/2 pounds (about 2 cups) butter or green leaf lettuce, washed and dried
cooled, sliced grilled chicken
1/2 cup store-bought Gefen BBQ Sauce
1/4 cup lemon juice
1/4 cup red wine vinegar
2/3 cup Gefen Extra Virgin Olive Oil
2 tablespoons Heaven & Earth Date Syrup
1/4 teaspoon salt
1/2 teaspoon black pepper
Place all ingredients in a bag. Marinate in the refrigerator for six hours (or more).
Grill the chicken, covered, for two to three minutes on high. Set aside.
Place all salad ingredients on a long platter.
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Sounds like a delicious salad. Except, I would use cubed turkey breast