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Chicken Salad with Garlic Dressing

Chicken Salad with Garlic Dressing

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Marinated baked chicken strips served over romaine with cherry tomatoes, red onion, and a bold garlic-ginger dressing.
Chicken Salad with Garlic Dressing is a family-style recipe prepared for the Bubby’s Treasured Recipes collection. This final website version keeps the spirit of the original while clarifying measurements and directions so an inexperienced cook can make it confidently.
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Servings: 4 servings
Course: Salads & Dressings
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 1 pound (454 g) skinless, boneless chicken tops or chicken breast, cut into thin strips
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 tablespoon yellow mustard
  • 1 1/2 teaspoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon curry powder (optional)
For the garlic dressing
  • 1/4 cup (60 mL) oil
  • 1/4 cup (60 mL) vinegar
  • 1/4 cup (50 g) sugar
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon dried ginger
  • 4 cloves garlic, chopped
For the salad
  • 1 bag romaine lettuce
  • 1/2 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/4 cup pine nuts or croutons

Method
 

  1. Whisk together the lemon juice, honey, mustard, olive oil, salt, pepper, and curry powder (if using). Add the chicken and coat well. Refrigerate for 30 minutes.
  2. Preheat the oven to 350°F (175°C). Remove the chicken from the marinade and discard the marinade.
  3. Spread the chicken in a 9x13-inch pan. Bake for about 20 minutes, or until the chicken is fully cooked and reaches 165°F (74°C).
  4. Remove from the oven, cover, and let cool slightly.
  5. Whisk together the dressing ingredients until well combined.
  6. Place the romaine, cherry tomatoes, red onion, and chicken in a large salad bowl. Top with pine nuts or croutons.
  7. Pour the dressing over the salad just before serving and toss to coat.

Notes

Recipe #173
Yield: About 4 servings
Category: Salads & Dressings
Dietary classification: Meat
Helpful Notes
  • If serving later, keep the dressing separate until the last minute.
  • Croutons add crunch, while pine nuts make the salad feel a little more elegant.
  • This salad works well for a light supper or for a fuller Shabbos lunch spread.
Family note: The original shorthand “1/4 pine nuts or croutons” has been standardized to 1/4 cup for beginner clarity.
Serving Suggestions
Serve with fresh challah or as a lighter supper with soup.
Storage
Refrigerate leftovers. Keep dressing separate if making ahead for the best texture.

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