Easy to prepare, yet it makes an impressive presentation.
3-4 cups shredded cooked chicken
1/4 cup shredded carrots
1/3 cup mayonnaise
1 ½ tsp. garlic powder
½ tsp. ginger powder
1 Tbsp. Dijon mustard
2 Tbsp. teriyaki sauce
¼ tsp. white vinegar
1 head iceberg or romain lettuce, shredded
1/4 cup craisins
1/4 cup sliced almonds
Sarah Lasry, Author of “The Dairy Gourmet” and “The At Home Gourmet” and the Food and Home Contributing Editor for Binah Magazine shares her favorite recipes with Puah Institute visitors. Check out more of Sarah's Kosher Recipes at kosherstreet.com
- In a mixing bowl, combine the chicken and carrots.
- In a separate bowl make the dressing by whisking together the mayonnaise, dijon mustard, garlic powder, ginger powder, teriyaki and white vinegar.
- Pour the dressing over the chicken mixture and combine well.
- To serve, place the lettuce on individual plates or in the center of a large platter, and spoon a nice heaping of chicken salad on the lettuce and sprinkle with craisins and almonds.
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