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This is one of the only salads I have ever truly craved. It’s the perfect light summer supper and it’s so easy to make, too! While this recipe does call for oven broiling instead of grilling, broiling is basically upside-down grilling, with the heat coming from the top rather than the bottom. In both methods, the intense direct heat creates caramelization and charring while locking in juices for moist, tender, flavorful chicken. Just wishing all of my cravings were this nutritious!
4 chicken cutlets, skinless and boneless
2 tablespoons Italian seasoning
1 and 1/2 teaspoons Gefen Garlic Powder
salt, to taste
pepper, to taste
1-2 tablespoons Tuscanini Olive Oil
1/2 cup Gefen Mayonnaise
2 cubes Gefen Frozen Garlic
3 tablespoons Heaven & Earth Lime Juice
salt, to taste
pepper, to taste
1 tablespoon water (optional)
Romaine lettuce
cherry tomatoes, halved
2 avocados, sliced
2 tablespoons purple onion, diced
In a small bowl, mix all spices.
Brush chicken with oil and coat each side with seasoning mixture.
Broil chicken on an oven rack positioned in the middle or lower half of the oven until cooked through, about 10 minutes on each side.
Allow chicken to rest for five minutes, then slice thinly.
In a medium bowl, mix all dressing ingredients until combined.
Arrange lettuce on individual plates and top with sliced chicken, avocado, tomatoes, and red onions.
Drizzle with dressing and serve.
Photography and Styling by Chomi Landman
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