This “Soho Salad” has tasty marinated grilled chicken and lots of crunch.
Then add strips of grilled chicken….
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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