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For those who want something new and fresh and pretty on the Shabbos table, this is something nice to add for Shabbos lunch. This is also nice to take along when traveling because the chicken can be cooked ahead and doesn’t need to be hot to be enjoyed. For those who simply want a refreshing, light, yet fleishig dinner, this is a great option. The final group of people who will be pleased with this recipe are those who are simply tired of pasta. Make extra dressing so you can enjoy it again on something else.
1 avocado, sliced
1 mango, sliced
5 to 8 ounces greens (romaine, kale, arugula, or any type you like)
1 pound thinly sliced chicken breast
1 to 2 tablespoons Gefen Olive Oil
salt
pepper
garlic salt
crushed garlic, such as Gefen
6 tablespoons Gefen Light Mayonnaise
2 tablespoons Gefen Olive Oil
1/2 cup Heaven & Earth Lime Juice
2 teaspoons Dijon mustard
2 finely chopped scallions
2 tablespoons poppy seeds
2 teaspoons honey/ sugar/Splenda
1 teaspoon salt
In a bowl, combine chicken with olive oil and salt, pepper and crushed garlic or garlic salt. Heat a grill pan until very hot, add chicken, and cook about three minutes on each side. Slice into strips.
Combine all dressing ingredients. In a bowl, combine greens, avocado, and mango.
Top with chicken and drizzle with dressing.
Photo by Chana Rivky Klein
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