Grilled Chicken Salad
Photography by Chavi Feldman
- 2 boneless, skinless chicken cutlets
- shawarma spice, to taste
- 2 Tbsp olive oil
- 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
- 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)
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