Jews' Next Dor

Congregation Beth David's Young Adult Group for Jewish 20 & 30 Somethings

“Chicken” and Apple Salad with Honey Balsamic Vinaigrette

Posted by jewsnextdor on September 15, 2008

“Chicken” and Apple Salad with Honey Balsamic Vinaigrette


1 head lettuce (preferably red lettuce)
2 vine ripened tomatoes (could try using cherry or grape tomatoes too) – if in season use heirloom tomatoes, or mix red and yellow tomatoes
3 oz olive oil (good stuff)
1-2 TBSP cooking vegetable oil (canola?) for frying the fake chicken strips
1 oz balsamic vinegar
1 large carrot
1/2 cucumber
1 pack imitation chicken strips
1 TBSP honey
1/2 lemon
1 large firm-sweet apple – recommend honey-crisp or fuji
1/4 cup walnuts
Spices: Salt, pepper, paprika, Italian seasoning

Two large bowls, salad tongs, mandolin (if possible for thin slicing), grater (coarse)


Recommended use a salad shaker to store the dressing:

Pour liquids into a salad shaker (if not use a glass or measuring cup)
3 oz good olive oil (save the 2 TBSP for the fake chicken strips)
1 oz Balsamic vinegar
1 TBSP honey
Add salt, pepper and Italian seasoning to taste (recommended 1/8 to 1/4 tsp of each)


Prepare the salad ingredients:

Thoroughly wash and dry the lettuce – recommend using a salad spinner
Pat lettuce dry and leave aside for the moment

Peel then grate the carrot using the coarse grater – set aside

Slice the cucumber into half circles – personal preference for size (recommend quarter of an inch thick) – cut length wise then slice (use half a cucumber)

juice half of the Lemon – save

Peel the apple

using a melon baller remove the center core and cut off stem and bottom part

slice the apple using the mandolin into very thin slices – immediately after slicing cover with lemon juice – be sure all surfaces of exposed apple are covered in lemon juice – if not the apple will brown

slice tomatoes into 8ths

Cooking the “chicken” strips

Spice the fake chicken strips with paprika and black pepper

follow recommended directions on the package – probably use about 2 TBSP of oil – to fry the “chicken” strips on medium high heat for 3-4 minutes

Prepare the salad

Shake the dressing, the honey should act as an emulsifier, preventing the oil and vinegar from separating
In a large bowl:

cover bottom of large bowl with dressing, maybe 2/3 of the total dressing –

Tear lettuce leaves in thirds (cut off odd ends) – tear instead of cut since cutting will make go bad faster.

Place lettuce in bowl with dressing, add cucumber and tomato – then toss – recommendation is transfer between two bowls until fully coated.

Prepare for presentation:

Add apple slices on top of salad, add grated carrot for color place chicken strips on apples and add walnuts to garnish – pour a small portion of dressing on top, serve quickly.

You can keep ingredients separated until ready to serve.


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