Recipe Ingredients
- 1 (16 ounce) box Del Corazón Crispy Chicken with Sweet Chipotle Sauce
- 1 (4 ounce) bag baby arugula
- 1 small head radicchio, stem removed and cut into 2-inch pieces
- 1/4 cup dried cranberries
- 1/4 cup roasted hazelnuts
- 1/4 cup store-bought apple cider vinaigrette
Recipe Directions
- Place sauce pouch from chicken box in bowl of warm water to thaw.
- Preheat air-fryer to 400°F. Place chicken in air-fryer basket. Cook for 10 to 12 minutes, flipping chicken halfway through, until fully heated through. Toss chicken and sauce in large bowl until coated.
- Combine arugula, radicchio, cranberries, hazelnuts and vinaigrette in a large serving bowl and toss to coat. Top with chicken and serve.
Tip: To make apple cider vinaigrette, simply whisk 1 tablespoon apple cider vinegar, 3
tablespoons olive oil, 1 teaspoon Dijon mustard and 1 teaspoon of honey in medium bowl until
combined. Season with salt and pepper, to taste.
