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Submitted by Tzippy Weber This salad is full of bold Mexican flavors. The crunchy chickpeas and roasted butternut squash really elevate this dish. I like to serve this as a main for dinner or as a side for the Shabbos day meal. The dressing was inspired by Leah Shapira’s ‘Fajita Chicken Salad Dressing’. If you have leftover grilled chicken, feel free to use it in this recipe.
2 chicken cutlets
1 tablespoon olive oil
2 cloves crushed garlic
pinch of salt and pepper
1 teaspoon cumin
1 head romaine lettuce, chopped
10 cherry tomatoes, halved
1/2 avocado, chopped
1 handful crushed Doritos/Tortilla chips (I like sweet and sour Doritos)
1/2 of a small butternut squash, sliced into thin french-fry-like slices
1 15-oz can chickpeas, drained
1 teaspoon salt, divided
pepper
1 teaspoon chili powder
pinch of cayenne pepper
3 tablespoons olive oil
4 tablespoons mayonnaise
2 tablespoons lemon juice (fresh)
3 cloves peeled and crushed garlic
1 tablespoon sugar
1 teaspoon Dijon mustard
pinch of salt
pinch of pepper
pinch of cumin
5 tablespoons oil
Preheat your oven to 425 degrees Fahrenheit/220 degrees Celsius.
Place your chicken in a bag with the marinade ingredients and set aside.
Toss your butternut squash with 2 tablespoons olive oil, half a teaspoon of salt and a pinch of pepper. Spread onto half of a baking sheet.
In the same bowl, toss your chickpeas with remaining salt, pinch of pepper, chili powder and cayenne. Spread on to the other half of the baking sheet. Roast for 45 minutes or until the squash has developed color and the chickpeas are crunchy.
Preheat your grill pan and grill your chicken till cooked through. Cut into thin strips.
Shake the dressing ingredients in a jar.
Place your lettuce into your bowl or platter. Scatter your toppings, drizzle your dressing, and serve.
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Was a hit with everyone! The dressing really brought it to the next level, thanks for the recipe!!