Smoky Almond Arugula Apple Salad
The chicken can easily be replaced in this salad with cooked lentils, or another bean of your choice. Also, try making your own Ricotta or use another mild nut cheese if you prefer.
| Servings | Prep Time |
| 2people as a main meal, 4 as a side salad | 10 |
| Cook Time |
| 20See directions |
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Ingredients
Dressing
- 1tbsp whole-grain mustard
- 1tbsp apple cider vinegar
- 2tbsp extra-virgin olive oil
- Kosher saltTo taste
Salad
- 1pkg Beyond Meat Grilled Chicken Strips
- 1 apple, halved and coredFuji or Pink Lady
- 5ounces Baby Arugula
- 1/2cup smoked almonds, chopped
- 1/4cup Kite Hill Ricotta Cheese
Instructions
- Whisk together the mustard and vinegar in a large bowl. Drizzle in the olive oil, whisking until the dressing is emulsified. Season with 1/4 teaspoon salt. Cook the chicken strips according to the package directions, set aside. Using a knife or mandoline, thinly slice the apple into half-moons. Add the apples to the dressing and toss to coat. Add the chicken, arugula, smoked almonds and 1/4 teaspoon salt; toss to coat. Dollop the ricotta over the top and serve immediately.
Recipe Notes
