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Southwestern Chicken Salad Platter


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


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.


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.


Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger