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  • bvseo_sdk, net_sdk, 3.1.1.0
  • CLOUD, getAggregateRating, 0ms
  • REVIEWS, PRODUCT
  • bvseo-msg: The resource to the URL or file is currently unavailable.;
  • Calories
  • Total Fat 0 g
  • Cholesterol 0 mg
  • Sodium 0 mg
  • Total Carbohydrate 0 g
  • Protein 0 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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Ingredients

Cooking Instructions

  1. Make salad dressing by combining vinegar, mustard, sugar, salt and pepper in a shaker container and shake to combine all ingredients.  Add the oil and shake to thoroughly mix ingredients.  This recipe makes more dressing than you will need, refrigerate extra for use at a later time. 
  2. Prepare popcorn chicken according to package directions.
  3. Hard boil eggs, and set aside to cool.
  4. While chicken is cooking steam the butternut squash according to package directions.
  5. In a large bowl add spinach and arugula mix, mushrooms, onions, prepared butternut squash and popcorn chicken.  Add approximately 1/4 cup of the salad dressing and gently toss to combine all ingredients. 
  6. Slice cooled hard boiled eggs.  Divide salad onto 4 plates and top with egg slices.   
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