Note from BCP: This recipe launches a new series of KopyKat Kosher Recipes, which are recipes inspired by restaurant experiences! We’re sure you’ll enjoy these new, fun recipes which we’ll be posting every so often. Here’s the first!
This “Soho Salad” has tasty marinated grilled chicken and lots of crunch.
On a recent trip with friends, my favorite take away from dinner one night was this salad that we shared. When I returned home, I rushed to recreate it for Shabbos. It was a nice change from our usual grilled chicken salad and for those who love slaw, this is a big upgrade too! I would be remiss not to say thank you to the best trip coordinator…you know who you are!
Start with a basic cole slaw for the bottom layer.
Mix the coleslaw dressing ingredients and toss with the cabbage.
Then add strips of grilled chicken….
Now let’s make our “chips.” We cut up a wrap into thin strips and toasted them.
Add those to the salad,
along with the almonds. Yum! Ready to serve.
If you’re short on time, you can use a store-bought Caesar for the slaw dressing and store-bought chips. Some good options include “Dip Dip Crackers” or The Rebbe’s Choice Whole Wheat Kichels.
- 1 bag coleslaw mix
- ½ cup mayonnaise
- ¼ cup boiling water
- 3 Tbsp vinegar or 2 Tbsp lemon juice
- 1 scant tsp salt
- ¼ heaping cup sugar
- 1 pound thin chicken cutlets, cut into thirds
- ½ cup extra light olive oil
- ½ tsp sea salt
- ½ tsp onion powder
- ½ tsp Pereg za’atar seasoning
- ½ tsp dry dill
- A light squirt of mustard
- ¼ tsp ground black pepper
- 3 (6-inch) wraps
- Sea salt, for sprinkling
- Honey glazed slivered almonds
- Prepare the chicken. Add chicken strips and all marinade ingredients to a bowl or Ziploc bag and marinate for a few minutes. Heat a grill pan over medium-high heat. Once hot, add chicken and cook for approximately 3 minutes on each side. Drizzle extra marinade into the pan while cooking. Remove chicken from pan and set aside until ready to assemble salad. Cut intro strips before assembling.
- Prepare the chips. Preheat oven to 375F. Line a baking sheet with parchment paper. Cut the wraps into thin strips and place on baking sheet. Spray with nonstick cooking spray. Sprinkle with sea salt. Bake for 10 minutes. Let cool; they’ll continue to crisp on the hot tray.
- Prepare the coleslaw. Add cabbage to a bowl or Ziploc bag. Combine all dressing ingredients and toss with cabbage.
- Assemble the salad. Top slaw with chicken, chips (add close to serving so they don’t get soggy), and almonds. Enjoy!
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Sara says
This looks delicious. Can’t wait to try it and looking forward to the rest of this series.
Thank you!
Chani says
Hey cuz, Always knew u were a great cook. Now everyone else can benefit too
Rachel says
Can you prep the coleslaw before shabbos?
Slf says
Made it on Thursday…Husbands thoughts “ Delicious next level”
Young mommy says
Made it on shabbos! It was so good!
CS says
This is even better than the original!
Can’t wait for the next one!
When are we going again??
CN says
Easy and Over the top ! love the series can’t wait for more posts
Malkie says
The chips are so good we ate them plain too!!
Thanks for the inspo , I added red cabbage as well !
Miri says
The most delicious and refreshing salad!!
RK says
Best recipe ever!!!!! perfect for starter!!!
snow rider 3d says
The tastiest and most revitalizing salad ever!
Miriam says
Curious why it needs boiling water rather than room temperature? And does that mean you can’t make dressing in advance? You’re pouring the hot dressing on the salad?
Thanks.