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This recipe was born after I once slightly overcooked dark-meat chicken bottoms. I loved the way the chicken hardened and developed a crispy exterior. Using them as croutons takes a chicken salad to a whole new level! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1–2 deboned chicken bottoms
romaine lettuce, shredded
handful of mini colored peppers, sliced
1–2 scallions, sliced
1 avocado, sliced
2 tablespoons Glicks Soy Sauce
2 tablespoons apricot jam
2 tablespoons Haddar Teriyaki Sauce
1 tablespoon hot sauce
1/4 cup Kedem Red Wine Vinegar
3 tablespoons lemon juice
1/4 cup Bartenura Extra-Virgin Olive Oil
1 heaping teaspoon salt
1/8 teaspoon pepper
1 tablespoon Gefen Honey
Preheat oven to 425 degrees Fahrenheit. Cut deboned chicken bottoms into very small pieces, approximately one-inch cubes.
Combine glaze ingredients in a small bowl.
Place chicken on a baking sheet, and drizzle the glaze over it. Roast for approximately 30–40 minutes, or until golden brown.
Remove chicken from oven, and immediately transfer to another utensil so the chicken doesn’t sit in its own juices. If you’re not serving it immediately, refrigerate and then bring the chicken to room temperature before serving.
Combine dressing ingredients. Refrigerate until ready to serve.
Mix lettuce, peppers, scallions, and avocado in a large bowl. Add chicken “croutons” and drizzle with desired amount of dressing.
Photography: Hudi Greenberger Styling: Janine Kalesis
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