Chicken Breast Strips Summer Salad
Simple to prepare The Best Dressed Chicken Breast Strips Summer Salad, try it now.
¼ cup white vinegar
1 tablespoon fresh lime juice
2 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
1/3 cup mango purée
1 cup olive oil
9 pcs The Best Dressed Chicken Breast Strips
2 cups arugula
3 stalks kale
1 head iceberg lettuce
2 small tomatoes, diced
½ small red onion, thinly sliced
1 small cucumber, diced
1/3 cup basil leaves
1/3 cup dried fruit and nuts mix
½ cup cheddar cheese
For the vinaigrette: Combine all the ingredients and set aside.
For the salad: Heat a medium Dutch oven or pan with vegetable oil or shortening and 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 arugula, lettuce, tomato, red onion, herbs and cucumber in a large bowl. Sprinkle with dried fruit nut mix and cheese, and toss with the dressing. Top with the chicken breast strips.