Southwestern Chicken Salad Platter

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.