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Nice enough for a plated Shabbos or Yom Tov (holiday) appetizer, light enough to brighten a heavy Yom Tov meal, and simple enough to add to your weekly lunch or dinner rotation. What more could you want?
If you’re looking for a quick and easy, yet flavorful grilled chicken recipe, feel free to just double that part of the recipe!
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Grilled Chicken :
- 1 - 1 1/2 lb chicken cutlets
- 3 Tablespoons olive oil
- 1 Tablespoon fresh lemon juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tsp kosher salt
- 1/2 cup mayonnaise
- Juice of a Lemon
- 2 Tablespoons olive oil
- 1/2 teaspoon Chili powder
- 1/2 teaspoon cumin
- 1 teaspoon kosher salt
- 16 oz romaine lettuce
- 1/2 pint cherry tomatoes, halved
- 1-2 avocados, sliced
- 1/2 can corn, drained
- Tortilla or enchilada chips, crushed
Prepare the chicken:
Cut chicken in half along the width to make two thin chicken cutlets. Place in a large ziplock bag and add marinade ingredients. Place in fridge and marinate for a few hours, up to overnight.
Like a baking sheet with foil and spread chicken on it. Broil for 5-6 minutes per side, until cooked through and starting to brown. Set aside.
Prepare the dressing:
Place all ingredients in a small container. Shake to combine. If desired, add a few drops of water to thin dressing to desired consistency.
Assemble the salad:
Place lettuce, tomatoes, corn, avocado and taco chips in a large salad bowl. Slice or dice cooled chicken and add to bowl. Add dressing and toss to combine.
1. Chicken can be frozen in the marinade until ready to use. Grill within a day or two of serving.
2. Dressing can be prepared and stored in the fridge up to a week ahead of time.
3. Salad should be assembled fresh.
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Thanks for stopping by! I know you’ll love this salad! – Miriam
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