Homemade Tropical Chicken Luau Salad

Instructions

1. 1

   Prepare the Honey-Lime Vinaigrette: In a small bowl, whisk together lime juice, honey, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Slowly drizzle in 1/4 cup extra virgin olive oil while whisking constantly until the dressing is emulsified. Set aside.

2. 2

   Prepare the Chicken: Pat chicken breasts dry with paper towels. Rub with 1 tablespoon olive oil, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat a grill pan or large skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through and an internal temperature reaches 165°F (74°C). Remove from pan, let rest for 5 minutes, then slice into 1/2-inch strips.

3. 3

   Prepare the Wonton Strips: Stack 3-4 wonton wrappers and slice them into thin strips (about 1/4 inch wide). Repeat with remaining wrappers. Heat 1/2 cup vegetable oil in a small skillet or shallow pot over medium-high heat. Fry wonton strips in batches for 1-2 minutes, or until golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.

4. 4

   Toast the Almonds: In a dry small skillet over medium heat, toast the sliced almonds for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them. Remove from heat and set aside.

5. 5

   Assemble the Salad: In a large serving bowl, combine the mixed greens, diced mango, diced avocado, and halved cherry tomatoes. Add the sliced chicken.

6. 6

   Serve: Drizzle your desired amount of the prepared Honey-Lime Vinaigrette over the salad ingredients. Toss gently to combine all components. Top with the toasted sliced almonds and crispy wonton strips. Serve immediately for best crunch.