Ingredients
10 Ian’s Chicken Nuggets
6 slices cooked bacon, chopped
1 head iceberg lettuce, chopped
1 cup baby tomatoes, halved
1 avocado
6 tablespoons dairy-free feta cheese crumbles (optional)
¼ cup Red Wine Vinaigrette (use pre-made or optional recipe below)
Red Wine Vinaigrette
¼ cup red wine vinegar
¼ cup olive oil
1 teaspoon maple syrup
2 teaspoon Dijon mustard
2 teaspoons chopped parsley (optional)
¼ teaspoon sea salt
1/8 teaspoon white pepper
Instructions
1. To make vinaigrette, if making, whisk together all ingredients except olive oil.
2. Continue whisking vinegar mixture while adding olive oil in a slow stream until fully incorporated. Set aside.
3. Prep all salad ingredients.
4. Preheat the oven to 400°F and place Ian’s Chicken Nuggets on baking sheet.
5. Bake for 14 minutes or until internal temperature is 165°F.
6. Remove from oven and chop each Chicken Nugget into 3 pieces.
7. In 2 large serving bowls, divide chopped iceberg lettuce among the bowls and top with all ingredients in small piles on top with avocado in the middle.
8. Serve dressing on the side or drizzle over top!
