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mango chik'n salad_hot for food

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!

Course Main Course, salads, Side Dish
Cuisine American
Keyword mango, salads, vegan chicken, vegan salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Author Lauren Toyota


  • 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


  1. 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.

  2. 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. 

  3. Garnish with coconut bacon, cilantro, and a lime wedge each, then drizzle more dressing on top to your liking.

Recipe Notes