Grilled Chicken Salad

Photography by Chavi Feldman

SERVES 6

• 2 boneless, skinless chicken cutlets
• shawarma spice, to taste
• 2 Tbsp olive oil

SALAD

• 1 pkg romaine lettuce (or any lettuce of your choice)
• 1 box grape tomatoes
• 1 red onion, sliced
• 1 box croutons
• 1 pkg baby spinach leaves
• handful of pine nuts

DRESSING

• ¹⁄₂ cup sugar
• 1 tsp salt
• ¹⁄₂ tsp dried mustard
• ¹⁄₂ tsp paprika
• ³⁄₄ cup oil
• ¹⁄₂ cup vinegar
• ¹⁄₂ cup ketchup
• 1 clove garlic, minced, or 1 cube frozen garlic

Marinate chicken cutlets in shawarma spice and olive oil in a ziplock bag for a few hours or overnight. Grill or broil in oven until just cooked through. Slice into thin strips.

Combine salad ingredients with grilled chicken strips.

In a separate bowl, combine dressing ingredients. Pour over salad immediately before serving.

(Originally featured in Family Table, Issue 695)