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By the time the seudah comes around on Purim, everyone is hungry. I always like to make a big salad for the seudah, so I know there will be a healthy and filling option available.
1 (16-ounce) bag pretzels
1 and 1/4 pounds chicken fingers
1 egg
2 tablespoons Gefen Mustard
1 tablespoon Gefen Mayonnaise
1/2 cup Gefen Mayonnaise
2 cloves garlic, minced, or 2 cubes Gefen Frozen Garlic
1/3 cup vinegar
1/3 cup water
1 teaspoon Gefen Mustard
salad greens (I used a blend of arugula and kale, but any will work)
3 Persian cucumbers, sliced
4 radishes, sliced
1 avocado, sliced
handful of red cabbage
1/2 red onion, thinly sliced
1/2 mango, cubed
Line a baking sheet with Gefen Parchment Paper. Spray with oil spray.
In a food processor fitted with the S-blade, blend pretzels until mostly crumbly (it’s okay if there are some bigger pieces).
In a bowl, mix egg, mustard, and mayonnaise. Dip chicken into the mixture and then roll in pretzel crumbs. Place on baking sheet.
Bake at 400 degrees Fahrenheit for 20 minutes, flipping halfway through.
In a jar, combine dressing ingredients.
Place salad greens in a bowl or platter, arrange the vegetables on top, and top with chicken pieces (cut or whole). Drizzle dressing over salad.
Props sponsored by Set Your Table NJ
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