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Easy chicken and greens salad! |

Easy Chicken & Greens Salad

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  • Yield: 4 salads 1x


  • 4 cups spinach
  • 2 cups lettuce mix
  • 1/2 cup pecans
  • 1/4 cup cranberries
  • Small block parmesan cheese
  • 16 frozen chicken nuggets


  1. Preheat your oven to 350. Line a pan with parchment paper or aluminum foil and spread the chicken nuggets out. Bake according to package instructions.
  2. In a small pan, heat the pecans up on medium heat and toss occasionally until toasted and fragrant (about 5 minutes). Spread the pecans out on some paper towels to cool.
  3. While the nuggets are baking, separate the spinach and lettuce into four separate containers (1 cup spinach and 1/2 cup lettuce in each container).
  4. Evenly distribute the cranberries and cooled pecans on top of the greens.
  5. Using a vegetable peeler, grate some of the parmesan cheese on top of the greens and toppings.
  6. When the nuggets are finished cooking and have cooled, cut them into pieces and place on top of the salads. There should be 4 nuggets on each salad!
  7. Store in the fridge for up to 4 days. Drizzle your favorite dressing on top right before eating!


If you don’t like cold nuggets, you can store them separately from the rest of the salad and heat slightly in a microwave before eating.