Food and prop styling by Goldie Stern
Photography by Moshe Wulliger

Colorful and bursting with flavor. Presents beautifully.

SERVES 6–8

• 1 lb (450 g) chicken cutlets, cut into thick strips
• 2 Tbsp taco seasoning (see note)
• 1 Tbsp fresh lemon juice
• 2 Tbsp olive oil

Veggies

• generous handful Romaine lettuce, chopped
• frozen corn, defrosted, or canned corn, drained
• grape tomatoes, halved
• red or orange mini bell peppers, cut in circles, or regular peppers, cut into strips
• scallions, chopped
• avocado, sliced

Dressing

• ½ cup pareve sour cream
• 4–5 large cubes frozen cilantro
• 1 Tbsp fresh 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 3–4 hours or even overnight.

Preheat oven to 350°F (175°C). Line a baking sheet with 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.

To serve: 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 the center in a small bowl, or drizzle over all.

Note: To make your own taco seasoning, combine 1 Tbsp chili powder; ½ tsp cumin (or more to taste); 1 tsp paprika (preferably in oil); ¼ tsp each salt, garlic powder, dehydrated onion, and oregano; a generous pinch pepper; 2 pinches dark brown sugar; ¼ tsp turmeric; and ¾ tsp cornstarch. Mix all together in a bowl. You will have a little leftover.

(Originally featured in Family Table, Issue 742)