Category: Meat & Poultry

Green Goddess Bissli Chicken Salad

Leave it to me to trash up a healthy salad with Bissli – but the truth is, I’m having so much fun with this series! I first started it when I made this falafel-inspired salad topped with falafel bits (the BEST texture for a crouton), and then I just went with it all the way. I never imagined this one would be so absolutely incredible – my favorite of the Bissli salad series for sure!!!

Did anyone else grow up putting onion bissli on their fingers like rings?!

To view the reel on Instagram click here.

Green Goddess Bissli Chicken Salad

1/2 small head green cabbage, thinly sliced
12 baby cucumbers, quartered
1 cup frozen edamame, thawed
2 jalapeños, seeds and veins removed, thinly sliced
3 scallions, sliced
1 bag onion bissli, lightly crushed
2 grilled chicken breasts, diced

Dressing:
1 bunch cilantro (about a cup)
2 scallions
2 cloves garlic
Juice of 1 lime
1 cup mayonnaise
Salt and pepper, to taste
Small squirt of honey, optional

Method:

Add all over your ingredients to a bowl then pour over the dressing. Toss and enjoy!!

Related Recipes:

Green Goddess Salad
Green Goddess Salad Dressing
Grilled Chicken Salad With Jalapeno Mustard Dressing

Bissli Salad Series Recipes:

Bissli Pizza Salad
Falafel Salad
Italian Antipasto Salad

Post a Comment

Juiciest Chicken Breasts

I’m sharing my JUICIEST CHICKEN BREAST method because I’ve got chicken salad on the menu. No grill or skillet required!

To view the reel on Instagram click here.

Juiciest Chicken Breasts

3 chicken breasts
grapeseed oil (or any high-heat cooking oil)
montreal steak seasoning (or the seasoning of your choice)

Method:

Line a sheet tray with aluminum foil. Drizzle it with any high-heat cooking oil. Remove the tenders from the chicken breasts and set them aside (I like to freeze them until I have a nice amount, and then I make chicken fingers!). Lay your chicken breast down on the sheet tray. Season your chicken breast with Montreal Steak Seasoning and drizzle it with a bit more oil. Broil on the highest rack of your oven with your broiler on high for 8 minutes on the first side, and 5 minutes on the second side.

Add your chicken to salad, wraps, sandwiches, or whatever you like!

Related Recipes:

Green Goddess  Bissli Chicken Salad
Grilled Chicken Wedge Salad With Carrot Ginger Dressing
Grilled Chicken Fattoush With Za’atar Ranch
Grilled Marinated Chicken

Post a Comment

Lemony Hawaij Chicken Couscous Soup


When I need comfort food, it’s hawaij for me! The Yemenite spice blend has both sweet (hawaij for coffee) and savory (hawaij for soup) versions. You can purchase my blends through the link in my profile (or on Amazon) or look for a mix in your local Middle Eastern market.

To make your own hawaij for soup and hawaij for coffee, you can get the recipes in my cookbook Totally Kosher!

To view the reel on Instagram click here.

Lemony Hawaij Chicken Couscous Soup
Yield: 8 servings

2 tbsp extra virgin olive oil
2 lbs. pargiot (boneless dark meat chicken), diced
salt and pepper, to taste
1 large onion, diced
2 stalks celery, diced
2 large carrots, diced
4 cloves garlic, minced
2 tbsp hawaij for soup (NOT hawaij for coffee!)
1 cup canned garbanzo beans, rinsed and drained
8 cups chicken stock
8.8oz Israel couscous (NOT instant couscous)
zest and juice of 1/2 lemon
1 large handful fresh parsley

In a soup pot, heat the olive oil. Add the chicken, season with salt and pepper and cook over medium-high heat until browned, 6-8 minutes. Remove from the pot. Add the onion, celery and carrots and saute until softened and starting to take on some color, about 8 minutes. Add the garlic and saute for an additional minute. Return the chicken to the pot, add the hawaij and stir until fragrant and incorporated. Add the chickpeas and chicken stock and bring to a simmer for 5 minutes. Add the couscous and simmer until cooked through, about 8 minutes. Remove from the fire. Add the lemon zest and juice and stir in the parsley. Serve.

Related Recipes:

Hawaij Couscous
Hawaij Honey Cake With Labneh Frosting
Couscous Stuffed Capons

Post a Comment

Smash Shawarma Pita

I don’t know about you but I am living and breathing Israel right now, and all I can do is see how I can put an Israeli spin on everything, including my food, obviously! I love a good Smash Burger so I decided to get in on the Smash-Burger-Taco trend except make it Israeli by using ground turkey spiced with shawarma seasoning, and smashing it onto a pita half! I couldn’t get them out fast enough – my family polished them off! Winner winner shawarma dinner!

To view the reel on Instagram click here.


Smash Shawarma Pita

1 lb ground dark meat turkey (lamb or chicken works too)
2 tbsp shawarma spice
Salt, to taste
2 pitas, split
Oil, for frying
Toppings: red cabbage slaw, Israeli salad, Israeli pickles, sumac onion, tahini

Method:

Mix the ground turkey with shwarma spice and a bit of salt. Divide into 4 portions. Heat a skillet over high heat with 2 tbsp oil, add a portion of turkey, cover with pita and smash with a burger press or heavy bottomed pot. Cook until golden, flip and cook until browned and crsisp. Top with toppings of choice. בתאבון!

Related Recipes:
Sheet Pan Shawarma
Grilled Chicken Shawarma Salad
Chicken Shawarma

Post a Comment

Kitchen Sink Chicken Caesar Salad

I can eat chicken Caesar salad every day of the summer, and I always make it a little different, depending on what’s in my fridge. No chicken? leftover meat or burgers will do! No lettuce? iceberg can work! The rest is up to the produce bin – shaved raw corn (fave!), snap peas, cabbage, kohlrabi, all the crunch and lets not forget the croutons! I used roasted chickpeas here cuz YUMMMM but whatever’s in the pantry is up for grabs – bottom-of-the-bag pretzels, crackers, chips – all fair game! So open your fridge and make it your own!

To view the reel on Instagram click here.

Kitchen Sink Chicken Caesar Salad

1 head romaine, chopped
Quarter head red cabbage, thinly sliced
Handful of baby cucumbers, halved
Handful of raw sugar snap peas, thinly sliced
Handful of radishes, thinly sliced
2 grilled chicken breasts, cubed
1 cup roasted chickpeas

Dressing:
3/4 cup Mayo
2 tbsp Dijon
1 scallion, chopped
1 heaping tbsp capers, chopped
Handful of dill, chopped
2 cloves garlic, minced
Salt and pepper, to taste
3 tbsp rice vinegar

Mix and combine!

Related Recipes:

Grilled Chicken Salad with Jalapeno Honey Mustard Dressing

Post a Comment