Salad with Biscuit Croutons
Click here for the biscuit recipe. Use this recipe if you have frozen chicken breast. Use this recipe if wanting to roast a whole chicken.
Servings: 4
Ingredients
For the Biscuit Croutons
- 3 leftover biscuits cubed
- 1 tablespoon olive oil extra virgin
For the Salad Dressing
- 1/3 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 2/3 cup olive oil extra virgin
- salt and pepper
For the salad
- lettuce Romaine, butter lettuce or fresh arugula
- cooked chicken cubed
- cucumbers sliced
- carrots sliced
- avocado
- candied pecans
- radishes thinly sliced
- jammy, or hard boiled eggs sliced
- strawberries sliced
Instructions
For the Biscuit Croutons
- Preheat your oven to 350 degrees. Prep a parchment lined baking sheet and toss the biscuit cubes on top, spreading on the baking sheet evenly. Drizzle with the olive oil and bake for about 10 to 12 minutes, or until lightly browned.
For the Salad Dressing
- In a jar, shake together or whisk together, the vinegar, mustard, and oil and season with salt and pepper. Set aside.
To assemble the salad
- Using a plate or dish, spread out lettuce, and then all of the ingredients on top. Top with the biscuit croutons and drizzle on the dressing. Enjoy!