Umami-Chicken Vegetables Fruits Salad

Indulge in this healthy umami chicken with vegetables and fruits salad tossed in a zesty citrus vinaigrette. Makes a satiating lunch or dinner.

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Course: Al La Carte, Dinner, Lunch

Cuisine: American, Easy, Healthy, Mediterranean

Keyword: Best homemade salad dressing, Chicken Tenders Salad, Chicken Vegetables Fruits Salad, Healthy Salads, homemade umami spice mix, nutrient-rich salad, quick and delicious meals

Prep Time: 5

Cook Time: 16

Marinating Time (Optional): 30

Total Time: 51

Servings: Servings

Calories: 382kcal

Ingredients

For the Chicken

2 pounds chicken tenders rinsed and dried (I like to save 1/2 of the chicken to make left over soup)
12 tablespoons extra virgin olive oil
1 - 1 1/2 teaspoons kosher salt (adjust for your diet)
1 tablespoons umami porcini spice mix (recipe link below)
avocado oil for pan frying - 3 to 4 tablespoons

For the vinaigrette

3 - 4 fresh thyme sprigs use leaves only
1 clove garlic grated
1 tablespoon shallot finely minced
1 tablespoon Champagne Vinegar
1 tablespoon passion fruit Vinegar
pinch of salt
5 - 6 tablespoons avocado oil

For the Vegetables and Fruits

1 large carrot peeled and shredded
1 small piece of red onion thinly sliced (about 1/4 cup)
2 slices mango diced. (I used half-ripened mango)
1 naval or cara cara orange peeled and segmented (Supreme)
1 pint grape or cherry tomatoes
pinch of salt - optional
3 - 4 cups organic arugula or your favorite salad greens

Get Recipe Ingredients

Instructions

Season Chicken

In a medium mixing bowl, add the chicken tenders. Season with the olive oil, salt and umami spice mix. Mix to coat the tenders. Set aside for 15 or up to 30 minutes.
2 pounds chicken tenders, 12 tablespoons extra virgin olive oil, 1 - 1 1/2 teaspoons kosher salt, 1 tablespoons umami porcini spice mix

Make the vinaigrette

Add all the vinaigrette ingredients into a medium sized bowl. Add a pinch of salt. Give it a whisk.
3 - 4 fresh thyme sprigs, 1 clove garlic, 1 tablespoon shallot finely minced, 1 tablespoon Champagne Vinegar, 1 tablespoon passion fruit Vinegar, pinch of salt
Drizzle in the avocado oil while whisking. Whisk a few seconds until emulsified
5 - 6 tablespoons avocado oil

Cook the chicken tenders and assemble the salad.

Start by adding the vegetables and fruits to the bowl with the vinaigrette. Mix to coat the veggies and fruits. Set aside while you pan sear the chicken tenders.
1 large carrot, 1 small piece of red onion, 2 slices mango, 1 naval or cara cara orange, 1 pint grape or cherry tomatoes, pinch of salt - optional
Heat a cast iron skillet over medium-high flame. Add the avocado oil.
avocado oil for pan frying - 3 to 4 tablespoons
Cook the seasoned chicken tenders in batches. 3 to 4 minutes per side.
Note: I cooked the chicken in 2 batches and when rested for 5 minutes the juices should run clear.
Chop the chicken tenders into bite size pieces. Add them to the salad bowl. Toss with the vegetables and fruits.
To serve, add your favorite greens to the bottom of a serving bowl. We love to add organic arugula or red butter lettuces. Or a combo. Enjoy.

Notes

Link here for Umami Spice Mix Season Recipe

Nutrition