Crispy Chicken Salad
By
Spif, Master Chef, Spud.ca Culinary Instute
(Published: )
| Prep Time |
Cooking Time |
Servings |
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1 person |
Ingredients:
- 3 chicken strips
- 1 handful baby arugula
- 1/2 cup thin cut fennel (slice in half and, from the middle, use a peeler to get slices)
- 3 white mushrooms, sliced
- a few slices of cucumber, halved
- 1/3 red pepper, sliced
- a few cherry tomatoes, halved
- 1/2 avocado, sliced
- 1/4 cup thinly sliced red, green or sweet onions
- 1/2 tsp lemon zest, in long strips if possible
- salt to taste
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Directions:
1)Prepare chicken strips according to packaging instructions in your favourite method (usually fried or baked). Once cooked, set aside and let cool a bit.
2)In a large bowl, mix greens and fennel with salad dressing.
3)Place on serving plate and top with veggies. Add a little salt to avocado, if desired.
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