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Every hostess appreciates another salad, and this one checks all the boxes. It’s bursting with Middle Eastern flavor and has great color. B’teiavon!
1 tablespoon Gefen Honey
1 tablespoon mustard
juice of 1/2 lemon
1/2 teaspoon curry
1/4 teaspoon salt
1 teaspoon black pepper
1/4 cup oil
1/2 pound boneless chicken breast
Romaine lettuce
1/2 cup cherry tomatoes, halved
1 red onion, sliced thinly
2 and 1/4 teaspoons Gefen Dry Yeast
1/3 cup warm water
1/3 cup Kedem Apple Juice
1 tablespoon sugar
1/4 cup olive oil
2 to 2 and 1/4 cups Glicks Flour
2 tablespoons oil
1 egg white
coarse sea salt
3 teaspoons soy sauce
1/4 cup sugar
1/4 cup oil
1/4 cup vinegar
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
Mix honey, mustard, lemon juice, curry, salt, pepper and oil in a large bag or bowl. Add chicken and marinate for at least half an hour.
Shake excess marinade off chicken, then sear in a hot skillet for a few minutes per side, until cooked through.
Pour warm water over yeast to activate. Add apple juice, sugar, oil and flour and mix to form a dough.
Shape dough into a 10-inch log. Cut into 32 small pieces, then roll each piece into a pencil-like rope, eight to 10 inches long, depending on your thickness preference.
Place onto cookie sheet, with an inch of space between each. Brush with oil, then cover with plastic wrap or a clean dish towel and let rise for 20 minutes.
Mix egg white with one tablespoon water and brush over breadsticks with a pastry brush. Finish with a sprinkle of coarse salt.
Bake for 20 to 25 minutes on 350 degrees Fahrenheit.
Place lettuce, cherry tomatoes and red onion in a large bowl, then top with sliced chicken. Mix dressing ingredients until combined, drizzle over salad and toss to combine. Serve with breadsticks.
Photo by Chay Berger
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