Hawaiian Chicken Chop Salad - Heather Christo

Step 1

Instructions

Step 2

In a large sauté pan over medium heat, cook the bacon pieces until crispy. Set aside in a bowl lined with a napkin or paper towel, leaving the bacon grease in the pan over medium heat.

Step 3

Sprinkle the chicken with kosher salt and then cook it in the bacon fat, about 2-3 minutes per side or until the chicken is just cooked through. Set onto a cutting board and let rest while you assemble the salad.

Step 4

In a large bowl or serving platter, layer the romaine hearts, avocado, mango, green onions and macadamia nuts.

Step 5

Make the Creamy Mango Dressing according to directions

Step 6

Chop the chicken breasts into bite sized pieces and them to the salad along with the bacon pieces.

Step 7

Toss the salad with enough of the dressing to coat the lettuce and season to taste with kosher salt. Serve immediately.

Step 8

Instructions

Step 9

In a large sauté pan over medium heat, cook the bacon pieces until crispy. Set aside in a bowl lined with a napkin or paper towel, leaving the bacon grease in the pan over medium heat.

Step 10

Sprinkle the chicken with kosher salt and then cook it in the bacon fat, about 2-3 minutes per side or until the chicken is just cooked through. Set onto a cutting board and let rest while you assemble the salad.

Step 11

In a large bowl or serving platter, layer the romaine hearts, avocado, mango, green onions and macadamia nuts.

Step 12

Make the Creamy Mango Dressing according to directions

Step 13

Chop the chicken breasts into bite sized pieces and them to the salad along with the bacon pieces.

Step 14

Toss the salad with enough of the dressing to coat the lettuce and season to taste with kosher salt. Serve immediately.

Step 15

Instructions

Step 16

In a large sauté pan over medium heat, cook the bacon pieces until crispy. Set aside in a bowl lined with a napkin or paper towel, leaving the bacon grease in the pan over medium heat.

Step 17

Sprinkle the chicken with kosher salt and then cook it in the bacon fat, about 2-3 minutes per side or until the chicken is just cooked through. Set onto a cutting board and let rest while you assemble the salad.

Step 18

In a large bowl or serving platter, layer the romaine hearts, avocado, mango, green onions and macadamia nuts.

Step 19

Make the Creamy Mango Dressing according to directions

Step 20

Chop the chicken breasts into bite sized pieces and them to the salad along with the bacon pieces.

Step 21

Toss the salad with enough of the dressing to coat the lettuce and season to taste with kosher salt. Serve immediately.

Step 22

Instructions

Step 23

In a large sauté pan over medium heat, cook the bacon pieces until crispy. Set aside in a bowl lined with a napkin or paper towel, leaving the bacon grease in the pan over medium heat.

Step 24

Sprinkle the chicken with kosher salt and then cook it in the bacon fat, about 2-3 minutes per side or until the chicken is just cooked through. Set onto a cutting board and let rest while you assemble the salad.

Step 25

In a large bowl or serving platter, layer the romaine hearts, avocado, mango, green onions and macadamia nuts.

Step 26

Make the Creamy Mango Dressing according to directions

Step 27

Chop the chicken breasts into bite sized pieces and them to the salad along with the bacon pieces.

Step 28

Toss the salad with enough of the dressing to coat the lettuce and season to taste with kosher salt. Serve immediately.