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Crispy Chicken, Kale and Apple Salad with Maple Mustard Dressing

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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 3

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.
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