Flamingo chicken chunkies
1 pack of spring mix lettuce
1 pack of baby spinach
16 cherry tomatoes sliced in half
1 red pepper diced
1 orange in wedges
1 pink grapefruit in wedges
125 ml (1/2 cup) of cashew nuts
Citrus vinaigrette (store-bought)
Cook the chicken chunkies in oven according to instructions on the package.
Cover the bottom of salad bowls with a mix of lettuce and baby spinach. Garnish with cherry tomatoes, peppers, orange, grapefruit and cashew. Pour the dressing and top with chicken chunkies.
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