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This Crispy Crunchy Slaw Salad is packed with vibrant veggies, sliced chicken cutlets and a delicious soy-lime dressing! Make this large salad recipe for Shabbat guests, or halve the recipe for a weeknight dinner. Plus, the chicken and dressing can be prepared in advance, for easy salad assembly the day of serving.
1 and 1/2 pounds boneless skinless chicken breast (about 2 to 3 pieces)
2 teaspoons olive oil
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 cup extra virgin olive oil
2 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce or tamari sauce
1 and 1/2 tablespoons vinegar or mirin
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/2 pound green cabbage, thinly sliced
1/2 pound red cabbage, thinly sliced
1/2 cup shredded carrots
1 bunch scallions, thinly sliced on an angle
1 pint colorful cherry tomatoes, halved
1/2 red onion, thinly sliced
1 red bell pepper, sliced into strips
1 Granny Smith or Honeycrisp apple, cored and thinly sliced
1/3 cup fresh cilantro, finely chopped
1/3 cup fresh mint, finely chopped (optional but recommended)
3 medium-large avocados, diced or thinly sliced
1/3 cup pumpkin seeds
1 cup microgreens
1/2 bag Beigel & Beigel BBQ Crisps
Pat chicken dry with paper towels to remove excess moisture.
Place chicken in a large bowl with the oil, salt, pepper, garlic powder, and paprika. Use your hands to mix everything together and coat the chicken in the spice mixture.
Allow the chicken to sit for 15 minutes to marinate while you preheat the oven to 375 degrees Fahrenheit.
Line a baking sheet with parchment paper. Place the chicken onto the prepared baking pan.
Bake the chicken for about 20 to 25 minutes until the internal temperature reaches at least 165 degrees Fahrenheit.
Remove from the oven and let cool for 15 minutes before slicing into thin strips.
Place all the dressing ingredients into a container, then cover and shake well to emulsify. Set aside.
In a large mixing bowl, toss together the red cabbage, green cabbage, carrots, scallions, tomato, onion, pepper, apple, cilantro, and mint.
Once ready to serve, add the sliced or chopped avocado, pumpkin seeds, and microgreens.
Re-shake the dressing and pour it over the entire salad. Toss everything together.
Taste the salad and add more salt if needed.
Add the crackers to the salad right before serving and toss together.
Sponsored by Beigel and Beigel
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