With minimal ingredients and maximum flavor, this is the only grilled chicken salad you need this Pesach.
Sometimes we put our minds together and create a recipe, together. Whenever we do that, magic happens. We did that when we came up with the Berry Coulis (which we even created a Pesach version since it was so popular) and we are doing it again now, with this salad.
Renee wanted a pretty (!), delicious and not fried appetizer that EVERYONE in the family would eat. Leah decided it needed a good crunch. Together they created this dish and their families have been happily enjoying it since February, without ever guessing that it was getting tested as a Pesach recipe.
Everyone liked it and one kid even asked “can we have this supper again next week?”
So, once again, we learned that team work wins.
Serve this as an appetizer on Yom Tov or as a refreshing and lighter main. It works well as a chol Hamoed dinner too.
Combine all marinade ingredients for the grilled chicken in a resealable bag.
To keep the chicken juicy, you want pieces that aren’t too thin. I like to buy untrimmed chicken breast and cut it myself.
See the thickness?
These candied nuts are genius. You just toss the nuts with simple syrup on a baking sheet and bake. It’s so much easier than caramelizing sugar!
After marinating for an hour or two, the chicken takes only about 5 minutes per side on a grill pan to cook.
To assemble, place some lettuce leaves and diced cucumbers on each plate. Top with 1 sliced chicken breast per person, top with dressing and finish with a generous handful of nuts. The results are gorgeous!
Grilled Chicken Salad with the Best Nuts
Ingredients
For the Grilled chicken:
- 2 lbs chicken breast, cut thick (see image) (you don't want slices that are too thin)
- 3 garlic cloves, minced (if not using, skip)
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp honey (if not using, replace with simple syrup)
- ½ tsp salt
- ¼ tsp pepper
For the dressing:
- 4 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp balsamic vinegar
- ½ tsp salt
- ¼ tsp pepper
Salad:
- Salad greens of your choice
- 2 Persian cucumbers, diced
- ½ cup sliced almonds
- 3 tbsp simple syrup
Instructions
- Combine all marinade ingredients for the grilled chicken in a resealable bag. To keep the chicken juicy, you want pieces that aren't too thin. I like to buy untrimmed chicken breast and cut it myself (see images).
- Add chicken to the bag and marinate ½ hour to 2 hours.
- Heat a grill pan and drizzle with a bit of oil. Grill 5 minutes or so on each side, until cooked through.
- Meanwhile combine the dressing in a small jar and shake well.
- Prepare the nuts. Preheat oven to 350ºF. Add almonds to a baking sheet and drizzle with simple syrup. Toss to combine. Bake until crispy at the edges (about 8-12 minutes).
- To assemble, place some lettuce leaves and diced cucumbers on each plate. Top with 1 sliced chicken breast per person, top with dressing and finish with a generous handful of nuts.
Can I swap balsamic vinegar with a sweet or semi sweet wine?
I like to serve grilled chicken salad on Erev Pesach when it falls out on Shabbos- in the afternoon. (Along with potato kugel.)
That’s a great idea!