This is the most delicious (and most filling) salad I’ve ever eaten. I got the idea from a salad I used to serve at a swanky hotel where I used to work. Mine is WAY better! Very easy and very quick to assemble.
Preheat oven to 350F.
Prepare the honey mustard dressing by combining the mayo, honey, mustard, lemon juice, and orange juice. Cover and refrigerate while you prepare the chicken.
To prepare the chicken nuggets, pound each chicken breast (to make them even) and cut them into small nugget-sized chunks. Set aside.
Melt the butter in the microwave. In a small dish, combine the egg and milk. In a shallow baking dish, spread out the crushed potato chips. Have a baking sheet handy to place the coated chicken on. Coat each chicken nugget in the egg/milk mixture, then the crushed potato chips, and place the nuggets on the baking sheet. Drizzle with the melted butter. Bake the nuggets for 15 to 18 minutes or until golden brown.
To assemble the salad, place a nice handful of the salad mix and spinach on a plate. Sprinkle with cheese. Top with several chicken nuggets. Drizzle with dressing and sprinkle chopped pecans over the top. Enjoy!
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We thoroughly enjoyed this! I made it exactly as written and it was wonderful. I think I’ll only make half the dressing next time. I had quite a bit left over from using it on only 3 salads.
See my review in the comments section. This is an amazing recipe. And now I’m craving it. 
by Lori Kemph | Mutt & Chops in
Salads
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Serves: 2 Level: Easy
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Nette Rae on 6.21.2010
Loved this recipe….my friend the Prairie Princess recommended it to me. My hubby loved it and it will be a favorite that’s for sure.
prairieprincess on 5.10.2010
This was so, so, SO good. My family thought I had ordered it was takeout from a restaurant. We LOVED it! And it got bonus points for being so easy. Great recipe, thank you!