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Meat
Easy
4 Servings
Allergens 
15 Minutes
Diets
This recipe is great for using up the chicken from your Seder night chicken soup. No one will complain about eating “leftovers.” My best trick? Cut up the chicken pieces when no one is looking. This way, they don’t have to know it lived its first life in your soup!
2 cups cooked chicken, cut into small chunks
1 hard-boiled egg, cut into tiny pieces (optional)
2 stalks celery, diced
1 scallion, diced
1 small carrot, peeled and shredded
4 to 6 tablespoons Gefen Mayonnaise + 2 tablespoons chrein, mixed together
2 tablespoons Bartenura Olive Oil
2 teaspoons Heaven and Earth Lemon Juice
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1/4 cup crushed almonds
In a large, dry skillet over medium heat, toast the almonds for five to eight minutes until lightly browned. Turn off the heat.
Place the cut chicken pieces, egg, celery, scallion, and shredded carrot into a large bowl.
In another small bowl, mix together the “chreiyonnaise,” olive oil, lemon juice, salt, pepper, and garlic powder. Pour this over the chicken mixture and mix it together well, by hand.
Add in the toasted almonds and serve in scoops over a piece of lettuce, with a cherry tomato in its center.
Photography by Sharon Bentov
Recipe excerpted from Tamar Ansh’s Pesach cookbook that is completely non-Gebrochts and gluten-free, PESACH- Anything’s Possible! This year when you use this link to buy the book, (or you get it in Jerusalem from me directly) you will get an amazing bonus of a gorgeous menu planner based on the book with ideas for the first AND last days of Pesach. [Are you in Jerusalem but can’t get out? Shanky’s is selling my book online, here]
Like what you’ve read? Keep in touch, and get your **free** Pesach Ebook, with over 11 recipes NOT featured in my cookbook, by clicking right here!!
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