Balsamic Breaded Chicken Salad

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Here’s a simple recipe from Amie Valpone you can make for dinner tonight. It takes less than 20 minutes to put together and it’s perfect for kids and adults!

Dairy-Free
Gluten-Free

Serves 4 | Total Time: Less Than 30 Mins

Ingredients

1 package Applegate Organics^® Gluten-Free Chicken Nuggets
1 cup cooked quinoa
4 cups leafy greens
1 cup finely chopped purple cabbage
½ cup cherry tomatoes, halved
1 red bell pepper, seeded and diced
¼ cup diced red onion
1 large apple, diced
2 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
1 large clove garlic, minced
4 Tbsp. extra-virgin olive oil
Sea salt and pepper, to taste
1 Tbsp. finely chopped fresh basil
3 Tbsp. chopped raw walnuts

Instructions

Preheat the oven and cook chicken nuggets according to the package directions. Remove the nuggets from the oven and slice them into small pieces with a sharp knife.
In a large bowl, combine the cooked quinoa, greens, cabbage, tomatoes, pepper, onion, apple and sliced chicken nuggets.
In a small bowl, whisk the vinegar, mustard, garlic, oil, sea salt and pepper.
Drizzle the dressing over the salad mixture and toss to coat.
Garnish with basil and walnuts and serve immediately.