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This salad is a surprise in the best possible way. It’s light and refreshing yet filling and satisfying at the same time!
4 ounces (110 grams) romaine lettuce, such as Beleaves
1 and 1/2 cups shredded red cabbage
1 and 1/2 cups shredded white cabbage
1 carrot, shredded or cut into ribbons
1/2 red onion, sliced
1/4 cup fresh parsley, washed and chopped
1/2 cup Gefen Mayonnaise
2 tablespoons Gefen Olive Oil
juice of 1/2 lemon
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon Gefen Honey
1 pound (450 grams) chicken cutlets, sliced thin or butterflied
2 tablespoons dressing (recipe above)
Combine all ingredients in a container or jar; shake well until combined and creamy.
Combine chicken and two tablespoons dressing in a ziplock bag. Mix to fully coat chicken in the dressing. Broil on high for about 15 minutes, flipping every five minutes, until the chicken is cooked through. Set aside to cool.
Once cooled, slice the chicken into thin strips.
Arrange salad greens on a large serving platter. Place a bowl of dressing in the center.
Arrange red and white cabbage, carrot, onion, veggie sticks, and chicken strips along the top. Garnish with chopped fresh parsley.
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