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Recipe by Brynie Greisman

Southwestern Chicken Salad Platter

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Southwestern Chicken Salad Platter
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

3 Hours, 30 Minutes
Diets
- Gluten Free - Low Carb

This salad is colorful and bursting with flavor. It presents beautifully.

Ingredients

Southwestern Chicken

  • 1 pound (450 grams) chicken cutlets, cut into thick strips

  • 2 tablespoons taco seasoning (see note)

  • 1 tablespoon fresh lemon juice or Heaven & Earth Lemon Juice

Salad Components

  • generous handful Romaine lettuce, chopped

  • frozen corn, defrosted, or canned corn, drained

  • grape tomatoes, halved

  • red or orange mini bell peppers, sliced, or regular peppers, cut into strips

  • scallions, chopped

  • avocado, sliced

Dressing

  • pinch black pepper

  • water, to dilute

Directions

Prepare the Chicken

1.

In a large ziplock bag, place the chicken strips, taco seasoning, lemon juice, and olive oil. Marinate for three to four hours or up to overnight.

2.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and brush with olive oil.

3.

Arrange chicken strips in a single layer on the sheet. Bake for 10 minutes. Flip and bake another 10 minutes. (This can be done a day in advance, or even frozen for later use.)

Prepare the Dressing

1.

Mix all dressing ingredients together in a small bowl. If it’s too thick, dilute with a little water until it reaches desired consistency.

To Serve

1.

Line a large platter with lettuce.

2.

Arrange piles of corn, tomatoes, peppers, scallions, avocado, and chicken strips on top. (You can vary the vegetables and their quantity according to your preference. There are no rules here.)

3.

Serve dressing in a small bowl on the side, or drizzle over all.

Notes:

To make your own taco seasoning, combine one tablespoon chili powder; 1/2 teaspoon cumin (or more to taste); one teaspoon paprika (preferably in oil); 1/4 teaspoon each salt, garlic powder, dehydrated onion, and oregano; a generous pinch pepper; two pinches dark brown sugar; 1/4 teaspoon turmeric; and 3/4 teaspoon cornstarch. Mix all together in a bowl. You will have a little leftover.

Credits

Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger

Recipe tags

brynie greisman chicken salad colorful corn green onions marinated chicken peppers platter southwestern spring onions summer salads tomatoes
Southwestern Chicken Salad Platter

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