Salade de poulet aux fruits (en feuilles de laitue)

Ingrédients

• 1 1/2 pounds chicken breasts cut into bite size pieces
• 1/2 teaspoon salt
• 1 large head butter lettuce
• 1/4 cup neutral oil ((like light olive oil))
• 1/4 cup sugar
• 2 tablespoon cider vinegar
• 1 tablespoon lemon juice
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon sesame seeds
• 1/2 tablespoon poppy seeds
• 1 teaspoon dry minced onion
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• Dash of sriracha (optional)
• 1 pint strawberries, chopped
• 1 large mango, chopped
• 1 cucumber, sliced and quartered
• 1 large Avocado, chopped
• 2 tablespoons red onion, diced
• 1/2 cup macadamia nuts, crushed
• 1/4 cup toasted coconut (optional)

Préparation

1. 1

   Mix together Poppy Seed Dressing/Marinade ingredients then add 3 tablespoons of the dressing (reserve the rest) along with chicken to large freezer bag and marinate for 1 hour up to overnight.

2. 2

   Heat a dash of olive oil in a large skillet. Add chicken, season with 1/2 teaspoon salt and cook until no longer pink.

3. 3

   Combine cooked chicken, Fruit/Avocado Salad ingredients and reserved dressing to a large bowl, gently toss to combine. Chill for 1 hour up to overnight.

4. 4

   (Optional) To toast coconut, spread coconut flakes in a single layer on a a baking sheet and bake at 350 degrees until just golden, about 5 minutes. Let cool completely.

5. 5

   Meanwhile, dry roast macadamia nuts in large skillet over medium heat, tossing a few times until golden.

6. 6

   To assemble, spoon Poppyseed Chicken Fruit filling into butter lettuce leaves, allowing any excess dressing to drip off. Garnish with macadamia nuts and toasted coconut flakes.