2 chicken breasts cut into 4-5 strips each
1 bag salad mix greens (arugula, baby kale, red romaine – you can also mix your own as I did)
1 bunch of kale (i use the flat black kale)
2 Cups freshly made beet chips (recipe below)
Moroccan Spice Rub (recipe below)
Heavenly Mango Vinaigrette (recipe below)
Moroccan Rub (from Cooking Light cookinglight.com)
- 1 teaspoon Hungarian sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground red pepper
- ¼ teaspoon freshly ground black pepper
1-1/2 cups chopped ripe mango
4 tbsp ACV (Apple Cider Vinegar)
1/2 tbsp Lime rind (grated)
1/4 Cup olive oil
- cut each chicken breast into 4-5 strips (depending on the size of the breast).
- coat each strip with Moroccan Spice mix.
- set aside for 20-30 minutes to allow meat to marinate.
- prep Beet chips as outlined below
- wash and remove stem from kale leaves.
- spray kale leaves with oil and place in the oven to crisp.
- remove from the oven when kale leaves are slightly crispy to the touch (they will crisp up more as they cool).
- allow kale to cool.
- cook chicken in a preheated skillet on med-high heat until done.
- while cooking chicken, prepare mango vinaigrette.
- assemble the dish.
- place some salad mix on the cutting board or serving dish.
- mix in some krispy kale leaves (see what I did there….krispy kale….the k’s).
- scatter some beet chips about the greens.
- lay the cooked chicken strips on top in any pattern (or random) of your choosing.
- drizzle with mango vinaigrette.
- serve and enjoy.
- combine all ingredients in a bowl and mix thoroughly.
add all ingredients to a blender and blend on high until smooth and creamy. Try hard not to eat it all as you pour it out of the pitcher.
preheat oven to 375C.
slice beets thin on a mandolin (or using a knife but try to keep the thickness uniform for all slices). 3mm is the setting I used (roughly 1/8”).
lay beet slices on multiple cookie sheets so slices do not overlap.
lightly spray with oil or drizzle.
roast in the oven until edges curl and chips feel slightly crispy. Careful that they don’t get too brown!!
remove from oven and lightly salt immediately.
let cool on the pan (they will crisp more as they cool).
- flat black kale can be substituted with the regular ‘curly’ kale.
- beet chips can be substituted with bagged beet chips, raw beet slices, or cooked beet slices.