Caribbean Tropical Salad


  1. Place the greens, jicama, mango, pineapple, and avocado in a large mixing bowl and toss with Ken’s Citrus Dijon
  2. Vinaigrette until well coated.
  3. Transfer to a cold salad bowl and place sliced grilled chicken on top.
  4. Sprinkle salad with honey roasted pecans and citrus chipotle tortilla strips.
  5. Serve with toasted French bread.


  • 2 tbsp jicama(s), medium dice
  • 1/4 cup Ken's® Citrus Dijon Vinaigrette
  • 3 cups lettuce, romaine and kale blend
  • 2 tbsp mango(es), medium dice
  • 2 tbsp Peak Fresh Produce® Avocado(es), medium dice
  • 1 tbsp pecans, honey roasted
  • 2 tbsp pineapple(s), fresh, medium dice
  • 2 tbsp tortilla strips, citrus chipotle
  • 1 - West Creek® Chicken, Breast(s), grilled, sliced