| Recipes |

Grilled Chicken Salad

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

  • 12 cup sugar
  • 1 tsp salt
  • 12 tsp dried mustard
  • 12 tsp paprika
  • 34 cup oil
  • 12 cup vinegar
  • 12 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)

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