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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.
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
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
2 tablespoons Gefen Olive Oil
1/4 cup orange juice
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
2 tablespoons Gefen Honey
1 tablespoon Pesach vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup nut oil
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.
In a small bowl, whisk together all dressing ingredients.
Chop the lettuce into thin strips and place in a bowl. Add oranges, pomegranate arils, and persimmons and strawberries (if using).
Top salad with chicken. Add dressing, top with nuts, and serve.
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