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.
Hearty Chicken Salad
- Cooking and Prep: 40 m
- Serves: 6
Prepare the Chicken Nuggets
Cut the chicken into half-inch strips while still partially frozen.
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.
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
Chop the lettuce into thin strips and place in a bowl. Add oranges, pomegranate arils, and persimmons and strawberries (if using).
In a small bowl, whisk together all dressing ingredients.
Top salad with chicken. Add dressing, top with nuts, and serve.