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Recipe by Efrat Libfroind

Hearty Chicken Salad

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Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts
40 Minutes
Diets

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

Salad

  • 1/2 head lettuce, chopped

  • 2 oranges, supremed and segments halved

  • 2 persimmons, thinly sliced (optional)

  • 1/2 cup strawberries, halved (optional)

  • 1/2 red onion, thinly sliced

  • handful of pomegranate arils

  • 1/2 cup macadamia nuts or walnuts

Chicken Nuggets

  • 1 chicken breast or 2 deboned chicken thighs, slightly frozen

  • 3 tablespoons plus 1/4 cup nut oil, divided

  • 1/2 teaspoon paprika

  • 2 tablespoons Gefen Honey

  • 1 heaping tablespoon prune butter (lekvar)

  • 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

Dressing

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 cup nut oil

Directions

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.

In a small bowl, whisk together all dressing ingredients.

2.

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

3.

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

Hearty Chicken Salad

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