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I came up with this combo one evening when I was craving a healthy and filling salad that I could make with things I already had in my fridge. After I sat down to enjoy it, my kids showed up and started begging to try some. It has been a staple ever since. This salad is great for lunches since the components are ideal for meal prepping.
1 to 1 and 1/2 pounds thin chicken cutlets
1 tablespoon Tuscanini Olive Oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon soy sauce
1 tablespoon Tuscanini Olive Oil
1 bunch asparagus, cleaned and trimmed
6 ounces snow peas, trimmed
1 teaspoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
4 and 1/2 ounces green leaf lettuce
1 cup cherry tomatoes, sliced
1 avocado, cubed
balsamic glaze (such as Tuscanini, or homemade using the following recipe), to drizzle
2 cups Tuscanini Balsamic Vinegar
1/2 cup Haddar Dark Brown Sugar
In a bowl, coat chicken with oil, salt, pepper, paprika, garlic powder, and soy sauce.
Heat a nonstick frying pan over medium heat. Cook chicken two minutes per side and set aside.
Raise heat to high and add oil to the pan.
Add asparagus and snow peas, sautéing one to two minutes.
Add soy sauce, salt, and pepper and sauté four more minutes, until the vegetables turn bright green and still have some bite.
In a small nonstick saucepan over medium heat, bring vinegar and sugar to a gentle boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes, until it reduces to about half a cup and is thick enough to coat the back of a spoon. Remove from heat and let cool completely before using. The glaze will continue thickening as it cools. Store in a sealed jar in the refrigerator for up to one month.
Arrange a bed of lettuce on a platter or in a bowl. Top with prepared asparagus and snow peas, cherry tomatoes, and avocado. Slice the prepared chicken and place on top. Drizzle with balsamic glaze, toss, and serve.
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