Hearty Chicken Salad

Efrat Libfroind Recipe By
  • Cooking and Prep: 40 m
  • Serves: 6
  • Contains:

I call this a salad but it's actually a colorful, refreshing full meal with no preheating required. That makes it perfect for an outdoor lunch or picnic. I also like to prepare it as a light entrée for a Chol Hamoed meal, served in individual transparent cups.

Ingredients (21)

Chicken Nuggets

Salad

Dressing

Start Cooking

Prepare the Chicken Nuggets

  1. Cut the chicken into half-inch strips while still partially frozen.

  2. Combine three tablespoons oil, paprika, honey, prune butter, and garlic in a small bowl. Add to the chicken pieces and mix well. I recommend marinating the nuggets for several hours.

  3. Heat two tablespoons oil in a frying pan and stir-fry the chicken nuggets for four to six minutes. Remove from frying pan and stir-fry half a cup of macadamias or walnuts for two minutes in the leftover sauce.

Prepare the Salad

  1. Chop the lettuce into thin strips and place in a bowl. Add oranges, pomegranate arils, and persimmons and strawberries (if using).

  2. In a small bowl, whisk together all dressing ingredients.

  3. Top salad with chicken. Add dressing, top with nuts, and serve.

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