Pineapple Chicken Salad
- 1 (13.5-oz) pkg frozen chicken nuggets
- 1 (10-oz) pkg romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup fresh or canned pineapple chunks
- ¼ cup pumpkin seeds
- ¼ cup goat cheese crumbles (optional)
- For the dressing:
- ¾ cup canola oil
- ¼ cup lime juice
- 2 tbsp honey
- salt and pepper, to taste
Bake chicken nuggets according to package directions. Cut each nugget in half.
In a large bowl, combine the lettuce, tomatoes, pineapple, pumpkin seeds and goat cheese (if using). Toss together. Add the chicken nugget pieces.
To make the dressing, combine the canola oil, lime juice, honey and salt and pepper. Mix well.
Serve the salad with the dressing on the side.
- For a healthy alternative to store-bought chicken nuggets, try our recipe for Homemade Chicken Nuggets.
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