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A delicious, crisp chicken salad with fresh vegetables and mustard vinaigrette marinated and broiled chicken. For another variation, try this chicken salad recipe from the OU.
1 and 1/2 pounds chicken cutlets
3 tablespoons Bartenura Olive Oil
2 tablespoons vinegar
1/4 cup brown sugar
1/4 cup Alfasi Cabernet Sauvignon or other red wine
2 teaspoons cornstarch dissolved in 2 tablespoons water
3 teaspoons mustard
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
1/2 teaspoon salt
2 heads romaine lettuce (or 1 8-ounce bag)
2 cups grape tomatoes, halved
1 red pepper, thinly sliced
3 scallions, chopped
1 cup honey-roasted slivered almonds
1/3 cup oil
1/4 cup water
1/4 cup vinegar
1/4 cup Gefen Honey
3 tablespoons sugar
3 tablespoons Gefen Mayonnaise
1 tablespoon mustard
1 teaspoon salt
3 cloves garlic
In a medium bowl, whisk together olive oil, vinegar, brown sugar, wine, dissolved cornstarch, mustard, garlic, and salt. Add cutlets and marinate for at least 30 minutes or as long as overnight.
Preheat oven to broil. Remove chicken cutlets from marinade and place on a broiler pan or foil-lined baking sheet. Broil for six minutes on each side. You can also grill the cutlets if you prefer. Let cool and cut into strips.
In a large bowl, combine lettuce, tomato, pepper, and scallions. Top with chicken strips.
In a small bowl using an immersion blender, or in a mini-food processor, blend together dressing ingredients (this will give the dressing a creamy consistency).
Toss salad with dressing. Garnish with almonds and serve.
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