I’m always on the lookout for easy, healthy and delicious dinners that I can make after getting home from a long day of work when the last thing I want to do is cook. I was inspired by a Curry Chicken Salad that Jessie James Decker makes with Arugula and Parmesan cheese but could never find the recipe for it. So I got somewhat creative and made my own version with Lemon Garlic Dressing and Gluten Free Chicken Nuggets from Trader Joe’s! This is literally the easiest recipe and it is SO good!
What you’ll need:
Arugula
Pine Nuts
Trader Joe’s Gluten Free Chicken Nuggets
Parmesan, Romano & Asiago Cheese Mix (This is from Trader Joe’s also, but you could use just Parmesan or another mix of your choice)
Lemonette Lemon Garlic Dressing
Here’s how you do it:
Preheat the oven to 425 degrees. Place nuggets on cookie sheet and bake for 10 minutes, then flip them over and bake for another 10 minutes. (Pro tip: for extra crispy nuggets bake for a minute or 2 longer per side).
Let nuggets cool 5 minutes. I like to cut mine into bite size pieces but you can also leave the nuggets whole.
Wash and pat dry Arugula.
Assemble bowl with Arugula, chicken nuggets, pine nuts and drizzle with Lemon Garlic dressing.
Finish off with cheese and serve.
Enjoy! 🙂