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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Grilled Chicken Salad Recipe

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This recipe for Grilled Chicken Salad is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinade for cutlets:
¼ c.lemon juice
¼ c. oil
4 garlic cubes
salt
pepper

Dressing for salad:
½ c. red wine vinegar
½ c.sugar
½ c. oil
1 t. salt
1 t. onion powder

Salad:
1 lb. grilled cutlets
28 oz. bags romaine lettuce
1 avocado, diced
1 orange, diced

½ c. toasted pecans
Directions:
Directions:
Prepare the marinade. Marinate the cutlets in a ziploc bag or large bowl for 1 hour.
Cut grilled cutlets into strips.
Combine dressing ingredients.
Combine lettuce, avocado and oranges in a large bowl. Lay chicken strips on top. Pour toasted pecans immediately prior to serving.
Personal Notes:
Personal Notes:
To plate individually, slice avocados and oranges instead of dicing.

 

 

 

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