Green Salad with Crispy Chicken and Indian Vinaigrette

Ingredients List

• 1 box (550 g) St-Hubert Chicken Breast Strips
• 1 to 1 ½ tsp (7 ml) St-Hubert Indian Seasoning
• 1/3 c (80 ml) lime juice
• 1/4 c (60 ml) olive oil
• 2 tbsp (30 ml) maple syrup or honey
• 2 tbsp (30 ml) freshly chopped dill
• 4 c (1 l) kale or Swiss chard
• 8 c (2 l) Boston lettuce, shredded
• ½ English cucumber, diced
• 1 avocado, sliced

Preparation Instructions

1. Cook the chicken strips according to package instructions.
2. Meanwhile in a bowl, combine lime juice, oil, syrup, dill and spices.
3. Add the kale to the bowl of vinaigrette, toss well and let rest while the chicken cooks.
4. On each plate, divide lettuce, then top with cucumber, avocado and kale with half the vinaigrette.
5. Slice the chicken filets on a bias, place on top of the salads and dress with remaining vinaigrette.