Fall Apple Chicken Salad With Maple Mustard Vinaigrette
photo by K9 Owned
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
for the vinaigrette
- 29.58 ml apple cider vinegar
- 29.58 ml real maple syrup
- 9.85 ml Dijon mustard
- 9.85 ml grainy old fashioned mustard
- 1 small shallot, finely minced
- 1 garlic clove, finely minced
- 59.14 ml olive oil
-
for the salad
- 1892.72 ml mixed salad greens
- 4 chicken breasts, cooked and thinly sliced (optional)
- 113.39 g goat cheese
- 59.14 ml sliced almonds
- 59.14 ml dried cranberries
- 2 crisp apples or 2 pears, thinly sliced
directions
- whisk the vinaigrette ingredients together in a small bowl or place them in a mason jar and shake.
- divide the salad greens among four bowls. top each with a chicken breast (optional), 1 ounce crumbled goat cheese, 1 tablespoon almonds, 1 tablespoon cranberries, and half an apple. top with vinaigrette.
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Reviews
-
I chose this recipe for 2 reasons: 1) I had all the ingredients in the house - all I had to do was remove the chicken breast fillets from the freezer and defrost, and 2) it required minimal cooking. I chose 1 each of apple and pear, deciding to live dangerously and really mix things up. Having said that, I was unable to taste the finished product - my family had this for their lunch. They LOVED this salad. So, this means I will have to make it again when I can eat it. Excellent recipe, sofie!
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