If you're looking for a simple dinner, you can't go wrong with vegan chicken fingers on a light, refreshing salad!
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.