ROCKY® Free Range Boneless Skinless Chicken Breast Filets
  olive oil or your favorite cooking oil
  fine ground sea salt
  ground black pepper
6 ounces spring mix lettuce (or your favorite variety)
1 cup thinly sliced purple cabbage
medium red bell pepper, cut into matchsticks
1/2 cup chopped fresh or canned papaya
1/2 cup chopped fresh or canned pineapple
green onions, finely chopped
Pineapple Passion Fruit Dressing 
3 tbsp passion fruit juice or nectar*
3 tbsp pineapple juice
1 tbsp dark sesame oil
1 tsp rice vinegar
1/4 tsp fine sea salt
  fried wonton strips
  tortilla strips


1 Preheat the grill to about 400 degrees F. Rub each chicken breast with oil and then sprinkle each side with salt and pepper. Place the chicken breasts on the grill and cook for 4 minutes, until seared. Flip and cook for 5 to 6 more minutes, until a thermometer inserted into the thickest part reaches 165 degrees F. Set aside to cool.
2 Add the lettuce, cabbage, bell pepper, papaya, and pineapple to a large bowl. Reserve 1 teaspoon of the onions for the dressing and add the rest to the bowl with the vegetables
3 Cut the chicken into large cubes and add to the salad.
4 In a small bowl, whisk together the reserved onions, passion fruit juice, pineapple juice, sesame oil, vinegar, and salt. Whisk well to combine.

Passion fruit juice or nectar can often be found in cans in the juice section of your supermarket. You can also substitute the passion fruit syrup from canned tropical fruit.
5 Pour the dressing over the salad and use tongs to toss all ingredients. Top with wonton strips, if desired, and serve.

Recipe courtesy of Lori Rice of Fake Food Free


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