Every hostess appreciates another salad, and this one checks all the boxes. It’s bursting with Middle Eastern flavor and has great color. B’teiavon!

Directions

Prepare the Chicken

1. Mix honey, mustard, lemon juice, curry, salt, pepper and oil in a large bag or bowl. Add chicken and marinate for at least half an hour.

2. Shake excess marinade off chicken, then sear in a hot skillet for a few minutes per side, until cooked through.

Prepare the Breadsticks

1. Pour warm water over yeast to activate. Add apple juice, sugar, oil and flour and mix to form a dough.

2. Shape dough into a 10-inch log. Cut into 32 small pieces, then roll each piece into a pencil-like rope, eight to 10 inches long, depending on your thickness preference.

3. Place onto cookie sheet, with an inch of space between each. Brush with oil, then cover with plastic wrap or a clean dish towel and let rise for 20 minutes.

4. Mix egg white with one tablespoon water and brush over breadsticks with a pastry brush. Finish with a sprinkle of coarse salt.

5. Bake for 20 to 25 minutes on 350 degrees Fahrenheit.

To Assemble Salad

1. Place lettuce, cherry tomatoes and red onion in a large bowl, then top with sliced chicken. Mix dressing ingredients until combined, drizzle over salad and toss to combine. Serve with breadsticks.