Crispy Chicken and Mango Salad

Crispy chicken breast on a bed of greens with mango, pineapple, cherry tomatoes, roasted almonds and sesame dressing.

By: Robert Lownes, Signature Chef

Prep Time: 15 min
Cook Time: 10 min

RECIPE
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Servings:

Yield: 4 servings

Ingredients:

1 package tempura batter, mixed according to package directions
2 tablespoons roasted almonds
4 (4 ounce) boneless, skinless, chicken breasts
2 cups Japanese bread crumbs, (panko)
4 cups spring mix
1 cup mango, 1/2 inch chunks
2 cups pineapple , 1/2 inch chunks
1/2 cup cherry tomatoes, cut in half
1 cup Asian sesame dressing

Allergens:

Eggs, Gluten, Soy, Tree Nuts, Wheat

Nutritional Information

Directions:

Crispy Chicken: Place tempura in a medium bowl. In a separate bowl, place panko bread crumbs. Dip chicken in tempura batter, Evenly coat both sides, shaking off excess. Dip chicken in bread crumbs. Press bread crumbs into chicken. Evenly coating both sides. Deep fat fry chicken at 350 degrees F for 2 to 4 minutes.
For Service: For each salad place 1cup spring mix on plate, evenly distribute mango chunks, pineapple chunks and cherry tomato halves. Slice chicken breast into 1/4 inch strips. Place sliced chicken on top of each salad. Evenly distribute roasted almonds over salad. Serve with Asian sesame dressing.