Crispy Chicken Salad | Our Paleo Life
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Crispy Chicken Salad

Leftover Paleo Chicken Nuggets are the star in this salad, but if you don't have any, they're worth making a fresh batch. This is a salad that even the kids will want to eat. Don't forget the Honey Mustard Dressing.
Course Main Course
Prep Time 10 minutes
Author Kendra Benson

Ingredients

  • Leftover Grain-Free Chicken Nuggets or you could just make new nuggets for this tasty salad if you don't have any leftovers
  • Mixed Salad Greens
  • Sweet Apple
  • Cucumber
  • Plum Tomato
  • Apple Juice-Sweetened Dried Cranberries
  • Salad Dressing of choice a simple oil/vinegar or leftover Honey Mustard from your nuggets would be perfect
  • Shredded Cheese totally optional, if you can tolerate dairy

Instructions

  • Heat a toaster oven to 400°F (or the big oven if you don't have a toaster oven). Reheat the Chicken Nuggets in the oven for about 5-10 minutes.
  • While the chicken is reheating, chop the cucumbers, apples, and tomato.
  • Toss the chopped produce and cranberries with the mixed salad greens.
  • Top your salad with your reheated crispy chicken pieces, a little shredded cheese (if you're primal and/or consuming dairy), and the dressing of your choice.
  • Enjoy the heck out of your deliciously easy meal.

Notes

*NOTE: If you're on a Whole30, leave out the cranberries and cheese, and stick to a simple oil/vinegar dressing with no sugars or honey added.