Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds chicken breasts cut into bite size pieces
  • 1/2 teaspoon salt
  • 1 large head butter lettuce
  • 1/4 cup canola 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)

Instruction

  • 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.
  • Heat a dash of olive oil in a large skillet. Add chicken, season with 1/2 teaspoon salt and cook until no longer pink.
  • 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.
  • (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.
  • Meanwhile, dry roast macadamia nuts in large skillet over medium heat, tossing a few times until golden.
  • 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.