Really, this name does not do what’s about to happen justice AT ALL. It’s made with the simplest of ingredients, just used really well so that they can all shine and give us maximum flavor! The dressing is delicious, and this chicken is completely addictive. It’s basically the salad you want all the time. Filling, yummy, bright, and so easy to prepare! Hope you love it! 

Serves a crowd

Savory Grilled Chicken

• 12 thin chicken cutlets
• 2 Tbsp walnut oil, plus more for frying
• 2 tomatoes, halved and grated (discard peels)
• 1 shallot, grated
• 2 tsp kosher salt
• 1 tsp coarse black pepper
• ¼ cup potato starch

Vinaigrette

• 2 shallots, peeled, halved, and very thinly sliced
• ½ cup shredded horseradish (I use my leftovers from the Seder!)
• 1 cup fresh orange juice (about 2–3 oranges)
• ¼ cup vinegar (if you use apple cider vinegar on Pesach, use that)
• 1 cup walnut oil
• 2 tsp kosher salt 

For the chicken: In a bowl, combine chicken, oil, tomato pulp, grated shallot, salt, and pepper. Mix well so that everything is well combined. Set aside for 30 minutes to marinate. 

Set a grill pan (or whatever pan you have available) over medium-high heat. Add the potato starch to the marinated chicken and stir to coat well. Add oil to the hot pan and sear chicken in batches for a few minutes on each side or until cooked through. Continue until all the chicken is cooked. 

For the salad: Fill a large bowl with whatever veggies you eat. Think lettuce and cabbage or go chopped salad style and cut up a ton of cucumbers, peppers, tomatoes, and radishes. What you want is a bowl with enough vegetables in it for each person to have 1–2 cups of veggies. The only veggie I really hope you add is avocado. Here in Israel, Pesach is avocado season. They’re at their best and they add just the right amount of creamy richness to the salad.

At this point I like to dress the salad. Yup, before I add the chicken! Put all the dressing ingredients into a jar and shake well to combine. Then gently spoon some of the dressing over the salad, making sure to scoop up the bits of shallot and horseradish. Add your sliced chicken and top with a spoonful or two of the shallots from the dressing. 

Serve this salad with fresh hot chicken, or cold leftover chicken from the night before. It’s so delicious and packed with flavor, you’ll eat it any way you can! 

Note: The vinaigrette makes enough for a few large salads, which is great because it gets better as it sits! The oil might congeal a bit in the fridge, so remove the dressing from the fridge 15 minutes before you want to use it. 

Tip: You can switch up the protein base with whatever you have leftover. Pastrami roast, turkey, roasted chicken, even tuna… It all works!

(Originally featured in Family Table, Issue 787)