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Parve
Easy
6 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
This salad is colorful and bursting with flavor. It presents beautifully.
1 pound (450 grams) chicken cutlets, cut into thick strips
2 tablespoons taco seasoning (see note)
1 tablespoon fresh lemon juice or Heaven & Earth Lemon Juice
2 tablespoons Gefen Olive Oil
generous handful Romaine lettuce, chopped
frozen corn, defrosted, or canned corn, drained
grape tomatoes, halved
red or orange mini bell peppers, sliced, or regular peppers, cut into strips
scallions, chopped
avocado, sliced
1/2 cup parve sour cream
4–5 large cubes Gefen Frozen Cilantro
1 tablespoon fresh lemon juice or Heaven & Earth Lemon Juice
salt, to taste
pinch black pepper
water, to dilute
In a large ziplock bag, place the chicken strips, taco seasoning, lemon juice, and olive oil. Marinate for three to four hours or up to overnight.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and brush with olive oil.
Arrange chicken strips in a single layer on the sheet. Bake for 10 minutes. Flip and bake another 10 minutes. (This can be done a day in advance, or even frozen for later use.)
Mix all dressing ingredients together in a small bowl. If it’s too thick, dilute with a little water until it reaches desired consistency.
Line a large platter with lettuce.
Arrange piles of corn, tomatoes, peppers, scallions, avocado, and chicken strips on top. (You can vary the vegetables and their quantity according to your preference. There are no rules here.)
Serve dressing in a small bowl on the side, or drizzle over all.
Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger
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