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This salad is the perfect appetizer for Shabbos or Yom Tov or a quick and easy weeknight dinner! Enjoy how easy and delicious this recipe is to prepare. I use this pesto recipe for anything that calls for pesto, including chicken, salmon, and salad dressings.
750 milliliters Kedem White Cooking Wine
6-8 chicken cutlets, pounded thin
romaine lettuce
red onion
1 cup white minute rice, cooked as per package instructions
3 cubes Gefen Frozen Basil
3 cubes Gefen Frozen Parsley
2 cubes Gefen Frozen Garlic
1/4 cup olive oil
salt, to taste
pepper, to taste
Pour wine into a shallow pan. Bring to a boil and add in chicken. Cook until they are fully cooked through (don’t overcook; if they are thin they should only take about seven minutes). Take out the cutlets, set aside and let cool.
Once cool, shred the chicken into small pieces.
Combine basil, parsley, and garlic. Microwave for 20 seconds. Add olive oil, salt, and pepper.
Add some of the pesto into the chicken and mix well. Reserve the rest for your chopped salad.
Prepare chopped romaine lettuce and red onion. Toss with remaining pesto.
Put a few spoonfuls of prepared rice in the oven on broil to crisp up. Add all the rice into the salad. Mix well.
Top off the salad with your pesto chicken and enjoy!
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This is a question: Does one defrost the frozen cubes first? Can you be more specific about “combine”?
The cubes do not need to be defrosted. They will become soft in the microwave (or pot, sauce pan, frying pan, etc.). You mix them as you cook.
Put everything in a bowl and then microwave for 20 seconds, the cubes will defrost 🙂