Chicken Strips Summer Salad with Mango Vinaigrette

recipe by:
The Best Dressed Chicken
  • 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
Chicken Strips Summer Salad with Mango Vinaigrette
  • 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.
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