Chicken Nugget Salad with Almonds

Cool, crispy greens with a lemon dressing topped with buttery toasted almonds and warm chicken nuggets.



1/2 cup almond slices

2 tablespoons butter (+salt)

2 hearts of Romaine, chopped

1 red bell pepper, chopped

1 small onion, thinly sliced


1/2 cup sunflower oil

1/4 cup lemon juice

1/2 teaspoon EACH salt and pepper

1/4 cup grated Parmesan cheese

About 12 chicken nuggets baked according to package directions

      The Recipe

Preheat oven for chicken nuggets (recommended temperature on the package)

In a small skillet, toast almonds in butter and sprinkle with a little salt.  Set aside.

Bake nuggets.  While they're baking, place Romaine, bell pepper and onion on a salad platter and mix with hands.

Make dressing:

In a small bowl, whisk together oil, lemon, salt, pepper and Parmesan.

To serve:  Pour dressing over Romaine mixture.  Top with a layer of toasted almonds.  Arrange hot nuggets on the top.  Serves 2 - 3 as a main course.



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Copyright © by Robin Benzle. All Rights Reserved