Please enter the email you’re using for this account.
This is the ultimate chicken salad. A neighbor of mine once said, “Some salads are ignored by all the men on the table and some salads are just perfect and the men can’t get enough.” This one was made for men (and the woman who don’t mind a really good salad). If you don’t use or can’t find spinach, simply replace it with additional romaine lettuce.
4-5 slices pastrami
1/2 pound boneless chicken breast
1 head romaine lettuce, cut into bite-sized pieces
3 cups spinach leaves
1 medium red onion, sliced into half-moons
1/2 cup honey glazed almonds, coarsely chopped
1 tablespoon Heaven & Earth Lemon Juice
1 tablespoon Bartenura Olive Oil
1 clove garlic, peeled and crushed or 1 cube Gefen Frozen Garlic
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon oregano
1/2 cup sugar
2-3 tablespoons onion, chopped
1/3 cup vinegar
1 teaspoon yellow mustard
1 teaspoon salt
1 cup oil
2 teaspoons poppy seeds
Preheat oven to 475 degrees Fahrenheit.
Spread the pastrami slices on a baking sheet. Bake for 10 minutes or until pastrami is toasted. Let cool and cut into strips.
Combine all marinade ingredients in a ziptop bag. Lightly pound the chicken and add to bag. Marinate for 20 minutes.
Discard marinade and add chicken to a preheated grill pan or skillet. Cook over medium heat, turning after three to four minutes or when chicken turns white. When it is cooked through, remove chicken from pan and cut into strips.
Combine sugar, onion, vinegar, mustard, and salt. Gradually blend in the oil. Stir in the poppy seeds.
Toss salad ingredients together with the desired amount of dressing. There will be dressing left over.
Reproduced from Fresh & Easy by Leah Schapira with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
How Would You
Rate this recipe?
Please log in to rate
This salad never disappoints. I make for Shabbos all the time, and we never have any left.