Submitted by Shani Prager
This grilled chicken salad is extremely versatile. It looks gorgeous plated as an entree, and it can be a great addition to a Shabbos day seuda, or a yummy one bowl week night dinner. Like many good recipes, this was invented from things I had in the fridge and soon became a family favorite. Use the extra dressing as a great condiment for sandwiches, as a dip, or dressing for a different salad. Enjoy!
Blend dressing ingredients besides the poppy seeds. Reserve 1/2 cup and then mix in the poppy seeds, refrigerate till needed.
Place the chicken breasts in a zip-lock bag and pour the reserved dressing on them. Let marinate in the refrigerator for at least 30 minutes – up to a day. Remove from the fridge and let it get to room temp while your grill pan is preheating.
Preheat oven to 425F. Line two real baking trays with parchment paper.
Cut the sweet potatoes into 1.5-inch long, narrow sticks.
Cut the defrosted broccoli florets in half.
Lay the vegetables on their own baking sheets.
Spray with olive oil and sprinkle with kosher salt and freshly ground black pepper.
Using a disposable glove, mix well so the oil and salt and pepper are evenly distributed.
Bake for about 15 minutes or until the tops start getting brown. The broccoli might be ready first.
Preheat grill pan on high flame place the room temperature chicken on the grill pan. Lower the flame and slightly grill for about two minutes or until the sides are starting to turn white. Flip and grill another two minutes, then place in pan and cover so the juices remain intact.
Cut cucumber, tomatoes and onions if using.
Place lettuce on plate, add veggies and dressing and slice the grilled chicken on top. I like serving it with the grilled chicken warm.