Salad with Chicken “Croutons”

Chanie Nayman Recipe By
 
  • Cooking and Prep: 50 m
  • Serves: 6
  • Contains:

This recipe was born after I once slightly overcooked dark-meat chicken bottoms. I loved the way the chicken hardened and developed a crispy exterior. Using them as croutons takes a chicken salad to a whole new level!

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients (15)

Salad

Glaze

Dressing

Start Cooking

Prepare the Chicken

  1. Preheat oven to 425 degrees Fahrenheit. Cut deboned chicken bottoms into very small pieces, approximately one-inch cubes. 

  2. Combine glaze ingredients in a small bowl. 

  3. Place chicken on a baking sheet, and drizzle the glaze over it. Roast for approximately 30–40 minutes, or until golden brown.

  4. Remove chicken from oven, and immediately transfer to another utensil so the chicken doesn’t sit in its own juices. If you’re not serving it immediately, refrigerate and then bring the chicken to room temperature before serving. 

To Assemble

  1. Combine dressing ingredients. Refrigerate until ready to serve.

  2. Mix lettuce, peppers, scallions, and avocado in a large bowl. Add chicken "croutons" and drizzle with desired amount of dressing.

Credits

Photography: Hudi Greenberger

Styling: Janine Kalesis

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