Chicken Strips Summer Salad with Mango Vinaigrette
Ingredients
- 9 pieces chicken strips
- 2 cups Arugula
- 3 stalks Kale
- 1 head local iceberg lettuce
- 2 small tomatoes, diced
- ½ small red onion, thinly sliced
- 1 small cucumber, diced
- 1 avocado (optional)
- ⅓ cup basil leaves
- ⅓ cup dried fruit and nuts mix
- ½ cup cheddar cheese
For the Mango Vinaigrette
- ¼ cup white vinegar
- 1 tbsp fresh lime juice
- 2 teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup mango puree
- 1 cup olive oil
Instructions
- Heat a medium Dutch oven or pan with vegetable oil or shortening & fry chicken strips according to package instructions. Chicken Strips can also be placed on a tray and baked in a conventional oven. Remove chicken at the end and allow to cool.
- In the meantime, slice the leaves from the stalk of the kale. Add a pinch of salt and rub the leaves together in your hands until they turn bright green. Combine the ingredients for the dressing.
- Combine arugula, lettuce tomato, red onion, herbs and cucumber in a large bowl. Sprinkle with dried fruit nut mix and cheese, lay chicken on top of the salad or slice thinly and toss together with the dressing.
