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CHICKEN
POPPERS SALAD

This Chicken Popper Salad will definitely add a burst
of joy and flavor to your festive Purim table.

INGREDIENTS: DIRECTIONS:
Chicken Poppers: Preheat the oven to 375 degrees.
1 lb chicken cutlets, cubed In a small bowl, mix the oil and
2 tbsps vinaigrette spices.
1/2 cups mayonnaise Place the chickpeas and sweet
1 cup pretzel crumbs potatoes on a lined baking sheet.
Pour the oil mixture over them and
Roasted Veggies: mix well.
1/3 cup olive oil
1 tbsp paprika Bake for 25 minutes, stirring
occasionally.
1/4 tsp red pepper flakes
1 tsp salt Add mushrooms and continue
baking for an additional 10
1/8 tsp black pepper minutes.
1 1/2 cups chickpeas, cooked The sweet potatoes should look
2 sweet potatoes, diced crispy and soft inside.
10 oz mushrooms, sliced
In a separate bowl, combine 2
tablespoons of vinaigrette and
Salad: mayonnaise.
1 box spinach leaves Dredge chicken cubes into the
16 oz Romaine lettuce mayo mixture and coat them with
pretzel crumbs.
2 Persian cucumbers, diced
Put the chicken on a lined and
Vinaigrette: greased baking sheet and bake for
20 minutes or until golden.
1/4 cup olive oil
1 tbsp lemon juice To make the salad, layer it in a
3 tbsps honey large bowl, top it with the roasted
veggies and chicken poppers.
2 tbsps mustard
1 garlic, minced Drizzle with vinaigrette.
1 tsp salt Enjoy!
1/8 tsp black pepper

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