Tropical Chicken Chop Salad (Edit recipe)

After coming up with the TROPICAL FURIKAKE SPICE BLEND and my new TROPICAL CRISS CROSS CHICKEN - this salad practically made itself. Paired with the scrumptious CREAMY PASSION FRUIT DRESSING makes it a chef’s kiss kinda moment! Originally this was a lettuce wrap concept, but quickly turned into a “family style” on a platter offering instead. There are too many tasty elements to fit on one lettuce leaf! You can certainly serve this as a “salad bar” instead of on a platter if you want everyone to make their own. Put on some beach music and ENJOY!

20 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	205
Fat:	8 g
Carbohydrates:	29 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	720 mg
Fiber:	7 g
Sugars:	3 g
Calculated per serving.

by Back Porch Paleo

Serves: 4

Ingredients

Salad

5 oz Arugula, or greens of choice
5 oz Baby Spinach, or greens of choice
.5 tsp Sea Salt
2.5 cups Tropical Crisscross Chicken (click for recipe), cubed
2 whole Mango, peeled, cored & cubed - my fav is the Honey Mango
1 whole Avocado, peeled, seeded & cubed
1 cup Daikon, peeled & julienned
1 cup Carrots, peeled & julienned
.25 whole Red Cabbage, thinly sliced

Garnish

.5 cup Green Onion (Scallion), thinly sliced
.5 cup Gluten Free Chow Mein Noodles, optional, omit for Whole30
.5 cup Creamy Passion Fruit Dressing (click for recipe)
2 Tbsp Furikake

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare all salad toppings as directed.
Place greens on a large platter, sprinkling salt evenly all over.
Arrange all remaining salad components on greens as desired.
To garnish and serve, pour passion fruit dressing evenly over the salad, garnish with furikake, green onions and chow mein noodles, if using.
To serve, toss gently and serve with salad tongs.

Notes

To serve “salad bar" style, have greens and all toppings in separate bowls. Have guests prepare/add toppings of choice to a plate, drizzling with dressing & garnish as desired.