For summertime Shabbat lunches, a chilled chicken salad is just the thing.
I don’t have air conditioning. I live in Jerusalem, where it gets a little warm in the summer. And while I continue to cook and bake regardless of the searing heat, there’s one thing I really don’t want to do, and that’s leave on a hot plate over Shabbat, to heat food, and, consequently, my entire apartment. So I’m always on the lookout for main course dishes I can serve chilled. Enter this chicken salad! Chunks of juicy chicken, tossed with fresh vegetables and a tasty dressing, and with no mayonnaise in sight!
I pan-fried the chicken, but you can grill it or cook it in the oven if you prefer, I just like the nice golden crust it gets when being pan-fried in individual chunks. You can also mix the chicken with other vegetables you prefer, like peppers, lettuce, tomatoes. The opportunities are endless!