Chicken with Lettuce and Croutons

By Efrat Libfroind Photos by Anatoly michaello

For the Salad

3 tablespoons oil
1 chicken breast, cut into thin strips
2 crushed garlic cloves
2 tablespoons honey
Pinch of black pepper
1 head lettuce, torn into pieces
½ cup pomegranate seeds

For the sauce
1 tablespoon mustard
2 tablespoons vinegar
1 garlic clove
2 tablespoons silan
6 tablespoons orange juice
2 green onions (scallions)
Pinch of salt
Pinch of black pepper

For the croutons
A hot-dog type bun or half
a baguette (frozen)
A little oil
A little salt

Preparing the chicken
Preheat oil in the pan. Add the chicken strips, garlic, honey and black pepper and sauté for about 5 minutes, until the chicken is cooked through.

Preparing the sauce
Combine all ingredients with an immersion blender.

Preparing the croutons
1. Slice the frozen roll into thin strips with a mandoline or a sharp knife.
2. Place the strips of bread on a parchment paper-lined baking sheet. Drizzle with a little oil, and sprinkle with a little salt.
3. Bake in an oven heated to 350°F for about 8 minutes or until golden.

Place the lettuce and pomegranate seeds in a serving bowl, and pour the sauce on top. Place the chicken strips and croutons on top and serve immediately.
(8 servings)

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