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One of my friends began selling Arbonne’s natural skin-care products and convinced me to join her at an Arbonne “party” (the company uses the same method as Tupperware to sell its products). While skin-care products made from avocados, citrus peels, papayas, almonds and tree roots are up my alley, the best part of the gathering was meeting Meira J. As soon as she heard my name, she said she had a great recipe for me! This is her favorite chicken salad ever, and now (in a tweaked version) I can share it with all of you. After I tried this salad with the chicken, I wanted a parve version too. So I put together the layered salmon salad—the same veggies, same dressing, just topped with salmon. Both versions are absolutely fantastic and have a gorgeous presentation.
1 and 1/2 pounds chicken cutlets
1/2 cup Gefen BBQ Sauce (or try Rorie’s low-carb sugar-free BBQ sauce to keep this recipe low in sugar)
2 garlic cloves, crushed or 2 cubes Gefen Frozen Garlic
dash black pepper
3 salmon fillets, skinned
2 tablespoons olive oil
2 tablespoons lemon juice
3 tablespoons soy sauce
1/2 teaspoon onion powder
dash black pepper
minced garlic, for sprinkling
2 heads Romaine lettuce, chopped, or 2 (8-ounce) bags chopped lettuce
1/2 red cabbage, shredded, or 1 bag shredded red cabbage
1/2 pound sugar snap peas
1 pint grape tomatoes, halved
1 red onion, thinly sliced
1/4 cup olive oil
1/4 cup Tonnelli Red Wine Vinegar
3 tablespoons soy sauce
2 tablespoons honey or agave nectar
1 tablespoon sugar or sugar substitute
2 teaspoons minced fresh ginger or 2 Gefen Frozen Ginger cubes
1 garlic clove, crushed or 1 cube Gefen Frozen Garlic
Preheat the oven to 400 degrees Fahrenheit.
Place chicken in a baking pan. In a small bowl, combine barbecue sauce, garlic and pepper. Pour over chicken and bake for 20 minutes.
Let cool and cut into strips.
Preheat the oven to 375 degrees Fahrenheit.
Place salmon in a baking pan. In a small bowl, whisk together olive oil, lemon juice, soy sauce, onion powder and pepper. Pour over salmon. Sprinkle fish generously with minced garlic. Let marinate for 10 minutes.
Bake for 15 minutes. Let cool and cut into cubes.
In a large salad bowl or trifle bowl, layer the vegetables in order, beginning with the lettuce and ending with the red onion. Top with chicken or salmon.
In a medium bowl, whisk together dressing ingredients. Toss with salad, and serve.
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