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
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.
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.