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While I was working on this set, I needed one last salad idea. My sister Chani suggested I add fruit to a grilled chicken salad to give it a unique spin. No, she didn’t create this recipe, but she will be telling everyone it was her idea. Give it a try; it’s delicious and makes for the perfect appetizer.
8–10 ounces (225–280 grams) fresh spring mix
4–6 grilled cutlets, cut into strips (recipe above)
3/4 cup Green Goddess Dressing (recipe follows), divided
2 large pink grapefruits, segmented
1 Pink Lady apple, cut into thin slices
1/2 cup Chinese pecans
1 cup fresh spinach leaves
6 cubes Dorot Gardens Frozen Basil (or 1/4 cup fresh basil)
1 bunch scallions, cut in 3
1/4 cup Tuscanini Lemon Juice
1/4 cup nutritional yeast
heaping 1/4 cup unsalted cashews
4 cloves garlic, or 4 cubes Gefen Frozen Garlic
1/2 teaspoon pepper
2 teaspoons Haddar Kosher Salt
3/4 cup Tuscanini Olive Oil
Place the spring mix and chicken in a large bowl and toss with half the dressing.
Transfer to a serving dish and top with remaining ingredients. Drizzle with the rest of the dressing and serve.
Place all ingredients except olive oil in a food processor. Blend on low, slowly drizzling in the oil. Once smooth, raise to high speed and blend for an additional minute.
Transfer to a two-pound (910-gram) airtight container and store in the fridge for up to one week.
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