This mango chik’n salad is a product of my obsession with Gardein chicken strips. One of the reasons I knew I could stick with being vegan came after I ate them for the first time. To say I’m obsessed is an understatement! Every time I bite into a chicken finger I shout aloud, “why would you eat meat when you can eat this?!”
Have I convinced you to give them a try yet? Thought so! So let’s get your mouth watering for some vegan chicken with my super quick recipe for mango chik’n salad dressed with my creamy herb dressing.
mango chik'n salad
If you're looking for a simple dinner, you can't go wrong with vegan chicken fingers on a light, refreshing salad!
- 6 pieces Gardein Chipotle Lime Crispy Fingers
- 1 tbsp coconut oil
- 4 C roughly chopped romaine lettuce
- 1 mango, pitted, peeled & cubed
- 1 avocado, pitted, peeled & cubed
- 1 vine tomato, cut into wedges
- 2 carrots, shredded
- 1 green onion, finely chopped
- 1/3 C finely chopped fresh cilantro
- 1/3 C coconut bacon
- 2 lime wedges
Heat coconut oil in a non-stick pan on medium. From frozen, cook the Gardein crispy fingers for approximately 6 minutes, each side or until heated through, golden brown, and crispy on the outside. Turn the burner off but keep them warm with a lid while you assemble the salad.
Toss the chopped romaine lettuce in a salad dressing of your choice, until it's evenly coated. Divide it up onto your 2 serving dishes and assemble the tomato, carrot, green onion, avocado, and mango on top. Slice each crispy chicken finger lengthwise into 3 thinner pieces and divide evenly between servings.
Garnish with coconut bacon, cilantro, and a lime wedge each, then drizzle more dressing on top to your liking.