SZK01/03/11




Light and tasty, great for dinner. An american salad with an Indian twist.






  • SERVING/YIELD
    6 servings


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #916

























INGREDIENTS













  • 1 chicken cutlets










  • 1 bag of romaine lettuce










  • ½ container grape tomatoes










  • ½ cup black olives










  • 1 small purple onion, sliced










  • 2 portobella mushrooms










  • - Marinade:










  • 1 Tbsp honey










  • 1 Tbsp dijon mustard










  • ½ Tbsp oil










  • 2 Tbsp lemon juice










  • ½ tsp curry powder










  • ¼ tsp salt










  • ¼ tsp black pepper










  • - Dressing:










  • 1 cup mayonnaise










  • 4 Tbsp sugar










  • 4 Tbsp vinegar










  • 2 Tbsp water










  • 2 Tbsp mustard










  • ¼ tsp salt










  • ¼ tsp black pepper










  • 2 cloves garlic










  1. Marinate the chicken cutlets in the marinade. Drizzle some olive oil and pepper on the mushrooms. Bake both at 400F for 20 minutes.



  2. Prepare the dressing.



  3. Cut the chicken into pieces. Toss dressing with salad.















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