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Meat
Easy
40 Minutes
Diets 
I got really lucky with this salad! I created it, tested it, and got it right on the very first try! That almost never happens. The combination of ingredients just worked so well…the taste was just what I had envisioned. It certainly was a favorite of mine right away. It has a certain flavorful tang that I haven’t tasted in many other salads. It’s also really easy to prepare, making it great for either dinner or a healthy addition to a Shabbos meal.
1 pound chicken cutlets
1 tablespoon Tuscanini Balsamic Vinegar
1 teaspoon Glicks Soy Sauce (use a wheat-free version for gluten-free)
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1/2 teaspoon black pepper
1 (8-ounce) bag chopped Romaine lettuce (and/or arugula)
1/2 (16-ounce) bag shredded red cabbage
3 scallions, sliced
2 carrots, julienned
1 avocado, cubed
3 tablespoons Tuscanini Lemon Juice
2 tablespoons water
2 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 tablespoons Gefen Olive Oil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/4 teaspoon pepper
Place the chicken cutlets in a baking pan. In a small bowl, combine balsamic vinegar, soy sauce, garlic, and black pepper. Pour over chicken. Let marinate 15 minutes.
Preheat oven to broil. Broil chicken for six minutes on each side. Remove from oven and let cool. Cut into cubes and set aside.
In a small bowl, combine all ingredients. Set aside.
In a large bowl, combine lettuce, red cabbage, scallions, carrots, and avocado. Toss with dressing. Add cubed chicken and serve.
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can you make this with Baby Chicken?
Yup 🙂