Store-bought chicken strips and humble roasted broccoli are combined with a homemade honey mustard dressing and a delicious mix of sweet and crunchy garnishes to create an easy-to-make and delicious salad. This salad makes a fast weeknight dinner and is perfect for lunch meal prep
Course Main Course, Salad
Cuisine American
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Ingredients
Dressing
¼Cmayo
2Tbyellow mustard
1Tbstone ground or Dijon mustard
1-2Tbhoney
2-3Tbapple cider vinegar
2Tbolive oil
pinchsalt
pinchblack pepper
Salad
1bag frozen chicken nuggets or strips
1lbbroccoli crowns
2Tbolive oil
1romaine lettuce heart
2Carugula
½red onion
1avocado
1Cred seedless grapes
¼Cshredded cheddar
¼Csliced almonds
chivesoptional
Instructions
Preheat oven to the temperature called for on your chicken strips. For mine, it was 400 degrees. Line two baking sheets with nonstick foil for easy cleanup.
Place the chicken strips on one baking sheet. Trim the broccoli from the stems and cut into bite-size pieces. Place the broccoli on the other baking sheet and coat in 2 Tb olive oil and a sprinkle of salt and pepper. Cook the chicken according to package instructions.
Below are cooking times for the broccoli to accommodate the common temperatures most frozen chicken products will require. Turn both the chicken and the broccoli over halfway through the cooking time.- 350 degrees- 30 minutes- 375 degrees- 25 minutes- 400 degrees- 20 minutes- 425 degrees- 15 minutes
While the chicken and broccoli cook, prepare the other salad ingredients and make the dressing. Cut the romaine lettuce into bite-size pieces and combine with the arugula. Thinly slice the red onion. Cut the avocado in half and remove the seed. Dice the avocado and remove from the skin. Remove the grapes from the stem and slice in half. Thinly slice the chives.
To make the dressing, whisk together the ingredients in a small mixing bowl. Start with 1 Tb honey and 2 Tb of apple cider vinegar, mix ingredients, and taste the dressing. If you like more acidity or sweetness, adjust the amount of honey or vinegar as needed.
To serve, start with a bed of romaine and arugula. Add the red onions and sliced grapes. Place the chicken strips on top and top with avocado, cheese, almonds, and chives. Serve with honey mustard dressing.