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Meat
Medium
6 Servings
Allergens 
No Allergens specified
1 Hour, 40 Minutes
Diets
1 teaspoon black pepper
6 thin chicken cutlets
5 cloves garlic, finely chopped
1 teaspoon salt
3 tablespoons walnut oil
1/4 teaspoon black pepper
3 cloves garlic, finely chopped
1/4 cup Gefen Olive Oil
3 tablespoons chopped parsley
1/2 teaspoon salt
1/2 recipe tater tots (Better than Tater Tots), uncooked, each tot cut in 1/2
1 teaspoon black pepper
2 cloves garlic, chopped
1 lemon, halved and juiced
1/2 cup Gefen Olive Oil
2 teaspoons salt
1/2 cup cherry tomatoes, quartered
2 cucumbers, halved, seeds removed and sliced into half-moons
6 cups chopped lettuce
1 purple onion, diced
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place tater tots onto a well-oiled baking sheet.
Mix the remaining ingredients in a bowl until well combined. Using a brush, brush the oil mixture over the top of the tater tots.
Bake for 25–30 minutes until tots are golden and crispy.
Combine garlic, oil, salt and pepper in a bowl. Add in chicken and toss to coat.
Marinate overnight or at least one hour.
Set grill pan over high heat and grill chicken on both sides until cooked through.
Combine all the ingredients in a jar. Shake to combine.
Spread lettuce onto a large platter, creating a bed. Top with tomatoes, onions, and cucumbers.
Slice chicken on a diagonal and place on top of the vegetables.
Drizzle dressing over the top.
Sprinkle crou“tots” all over the top for that unmistakable crouton-like crunch. Only better. Serve right away and ENJOY!
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Hi,
I love the look of this recipe, I can’t wait to make it. Are the cucumbers de-seeded for any reason other than looks?
Nope, for personal preference and aesthetic only 🙂