Recipe by Menachem Goodman

Chani’s Chicken Salad

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Meat Meat
Easy Easy
6-8 Servings
Allergens

Contains

- Tree nuts
30 Minutes
Diets

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.

Ingredients

Chani’s Chicken Salad

  • 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

Green Goddess Dressing

Directions

Prepare Chani's Chicken Salad

1.

Place the spring mix and chicken in a large bowl and toss with half the dressing.

2.

Transfer to a serving dish and top with remaining ingredients. Drizzle with the rest of the dressing and serve.

Prepare the Green Goddess Dressing

1.

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.

2.

Transfer to a two-pound (910-gram) airtight container and store in the fridge for up to one week.

Tips:

I always double dressing recipes and store the extra in a squeeze bottle in the fridge. Then, when I want to put together a quick salad for a meal, or just an easy lunch, I use whatever veggies I have on hand, top them with the dressing, and voilà! Easy as 1-2-3.
Chani’s Chicken Salad

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