Chicken Nugget and Broccoli Wreath Salad
A festive salad wreath with chicken nuggets, broccoli, and colorful peppers, perfect for holidays. Served with Kewpie Paysanne Salad Dressing.
Ingredients (Serves 4)
- 4 broccoli florets (about 60g)
- 1/2 potato (about 54g)
- 30g red bell pepper
- 30g yellow bell pepper
- 1 frilly lettuce leaf (about 20g)
- 1 hard-boiled egg (about 51g), sliced
- 8 frozen chicken nuggets (about 160g)
- 0.2g salt
- 4 tbsp Kewpie Paysanne Salad Dressing
Instructions
- Cut broccoli into small florets. Peel and dice the potato into 1cm cubes. Boil both with a pinch of salt until tender, then drain.
- Use a star-shaped cutter to cut the red and yellow bell peppers. Dice any leftover pieces. Slice the boiled egg into rounds.
- Soak lettuce in cold water, then drain and tear into bite-sized pieces.
- Prepare chicken nuggets according to package directions using a toaster oven.
- Place a small bowl of dressing in the center of a large plate. Arrange the lettuce in a wreath shape around the bowl. Add the potato and broccoli, then decorate with star-shaped peppers, sliced egg, and chicken nuggets.
Recipe Notes
- Adjust toaster oven cooking times based on your appliance’s power.
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