Chicken Spring Lasagna Salad

Ingredients:

• ⅔ cup raw almonds
• 1 lb. lasagna noodles, broken into 2" pieces
• Kosher salt
• 2 garlic cloves, finely grated
• ⅔ cup Carrington Farms Almond Cooking Oil
• ½ cup finely chopped parsley
• ⅓ cup finely chopped basil
• ¼ cup fresh lemon juice (from 2–3 lemons)
• ¼ cup red wine vinegar
• 2 tbsp. nutritional yeast
• 2 tbsp. pure maple syrup
• Pinch of crushed red pepper flakes
• Freshly ground pepper
• 1 head of radicchio, thinly sliced
• 2 cups pitted olives
• 1 lb. boneless, chicken breasts
• 1 tbsp Carrington Farms Holy Basil Seeds
• Carrington Farms Organic Garden Herb Crounons

Directions:

1. Preheat the oven to 400°F. Spread ⅔ cup raw almonds on a rimmed baking sheet. Toast, tossing halfway through, until fragrant and slightly darkened, about 6–9 minutes. Let cool slightly, then finely chop.
2. Meanwhile, cook 1 lb. lasagna noodles, broken into 2" pieces, in a large pot of boiling salted water, stirring occasionally, until tender. Drain and rinse well.
3. Season 1 lb. boneless, skinless chicken breasts with Almond Cooking Oil, salt, and pepper. Grill the chicken for about 6-8 minutes per side or until cooked through and nicely charred. Cooking time may vary depending on thickness. Let the grilled chicken rest for a few minutes, then dice or shred into bite-sized pieces.
4. In a large bowl, combine finely chopped almonds, 2 finely grated garlic cloves, ⅔ cup Carrington Farms Almond Cooking Oil, finely chopped parsley, finely chopped basil, fresh lemon juice, red wine vinegar, nutritional yeast, pure maple syrup, and a pinch of crushed red pepper flakes. Season the dressing generously with salt and freshly ground black pepper.
5. Add the cooked lasagna noodles, thinly sliced radicchio, pitted olives, chicken bites and Carrington Farms Organic  Garden Herb Crounons to the dressing; toss to combine.
6. Sprinkle Carrington Farms Holy Basil Seeds on top and serve immediately. Enjoy!