Last Updated on September 29, 2025
Chicken nuggets bring a dash of fun to a delicious kale salad in this recipe designed to be prepped the night before and packed in your lunch bag! The acidic lemon juice in the dressing will only continue to tenderize and flavor the kale leaves and you’ll be looking forward to lunch all morning.
Ingredients
For the maple-mustard dressing:
- 3 Tbsp lemon juice
- 1 Tbsp dijon mustard
- 1 Tbsp maple syrup
- 3 Tbsp extra-virgin olive oil
- fine sea salt
- freshly ground black pepper
For the salad:
- 1 dozen ButcherBox Gluten Free Chicken Nuggets
- 5 oz shredded kale or baby kale
- 1 apple thinly sliced
- shaved Parmesan
Instructions
- Prepare ButcherBox Gluten Free Chicken Nuggets according to package directions.
- In a large bowl, whisk together the lemon juice, mustard, and maple syrup. Stream in the olive oil while whisking until it is fully incorporated. Season with salt and pepper to taste.
- Add the kale and apple and toss to coat. Adjust seasoning with salt and pepper if needed.
- To serve, top the salad with sliced chicken nuggets and sprinkle with shaved parmesan.
Ashley Lonsdale is the chef at ButcherBox. Her big hope is for a world where everyone can access the joy of food. That hope is precisely why she spends her free time as an associate board member for the Food Education Fund and writing recipes for her newsletter FOODSTAR. Previously, she was the culinary director for Daily Harvest, a private chef, and a line cook in various New York City kitchens. She is a graduate of the French Culinary Institute.
