Salad with Chicken “Croutons”

Chanie Nayman Chanie Nayman
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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!

 

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50m 6
Easy Low Carb Meat

Contains: Soy, Gluten

Directions

Prepare the Chicken

  1. Preheat oven to 425 degrees Fahrenheit. Cut deboned chicken bottoms into very small pieces, approximately one-inch cubes.

  2. Combine glaze ingredients in a small bowl.

  3. Place chicken on a baking sheet, and drizzle the glaze over it. Roast for approximately 30–40 minutes, or until golden brown.

  4. 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.

To Assemble

  1. Combine dressing ingredients. Refrigerate until ready to serve.

  2. Mix lettuce, peppers, scallions, and avocado in a large bowl. Add chicken “croutons” and drizzle with desired amount of dressing.

Credits

Description:

Photography: Hudi Greenberger

Styling: Janine Kalesis

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avocadoes avocados Chanie Nayman chicken salad fresh greens fresh vegetables green onions mini peppers red peppers Rosh Hashana rosh hashanah Rosh Hashanna
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