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    SUMMER CHICKEN SALAD

    Cooking Time: | Serves:


    Description

    For those looking for something light and fresh to eat without having to slave away over a hot stove.

    Ingredients

    • ½ a Red Rooster Garlic Soy glazed chicken, shredded into small pieces
    • 1 serve Red Rooster corn on the cob
    • 1 medium sized mango, cubed
    • 1 medium sized avocado, cubed
    • 1 large salad bowl’s worth baby spinach leaves (about 9 cups)
    • ½ cup honey-roasted macadamias

     

    Dressing

    • 1 tablespoon Red Rooster Garlic Soy glaze
    • ¼ cup Extra virgin olive oil
    • ½ teaspoon soy sauce
    • ½ small clove garlic, crushed

    METHOD

    Step 1 Remove the soy glazed chicken in pieces and set aside. Include the skin for maximum flavour.

    Step 2 Chop both the mango and the avocado into cubes. Set aside.

    Step 3 Remove the corn from the cob and set aside.

    Step 4 In a large salad bowl, layer spinach leaves, mango, avocado, chicken, corn and nuts and repeat until all ingredients have been used.

    Step 5 To make the dressing, whisk all ingredients together.

    Step 6 To serve, choose the option of lightly spraying the whole salad with extra virgin olive oil or allowing guests to drizzle the custom dressing over their individual serve.

     

    ♥ Thanks to Phoodie for this creation. Click here for the original recipe idea
    or you can check out her food bonanza out through the icons below. ♥

    1484037954_38-instagram 1484038006_73-pinterest

     


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