I call this a salad but it’s actually a colorful, refreshing full meal with no preheating required. That makes it perfect for an outdoor lunch or picnic. I also like to prepare it as a light entrée for a Chol Hamoed meal, served in individual transparent cups.
Cut the chicken into half-inch strips while still partially frozen.
Combine three tablespoons oil, paprika, honey, prune butter, and garlic in a small bowl. Add to the chicken pieces and mix well. I recommend marinating the nuggets for several hours.
Heat two tablespoons oil in a frying pan and stir-fry the chicken nuggets for four to six minutes. Remove from frying pan and stir-fry half a cup of macadamias or walnuts for two minutes in the leftover sauce.
In a small bowl, whisk together all dressing ingredients.
Chop the lettuce into thin strips and place in a bowl. Add oranges, pomegranate arils, and persimmons and strawberries (if using).
Top salad with chicken. Add dressing, top with nuts, and serve.
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Medium
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion0 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...