New England Maple Chicken Salad

By ratherbeswimmin' on April 12, 2005

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Ingredients

    1. 591.47 ml cubed cooked chicken breasts ( left-over roast chicken works well and also rotisserie chicken)
    2. 236.59 ml cubed cooked chicken thigh pieces ( left-over roast chicken works well and also rotisserie chicken)
    3. 236.59 ml chopped celery
    4. 29.58 ml chopped red onions
    5. 118.29 ml dried cranberries
    6. 59.14 ml chopped flat leaf parsley
    7. 59.14 ml chopped walnuts, toasted
    8. red leaf lettuce, leaves

    Dressing

    1. 59.14 ml mayonnaise
    2. 29.58 ml maple syrup ( preferably medium grade)
    3. 9.85 ml honey dijon mustard
    4. 1.23 ml curry powder

Directions

  1. Add the cooked cubed chicken, celery, onion, dried cranberries, parsley, and walnuts in a large mixing bowl; stir to combine.
  2. In a smaller bowl, whisk together the dressing ingredients.
  3. Pour the dressing mixture over the chicken salad; toss to thoroughly coat.
  4. Cover and refrigerated a few hours before serving (may refrigerate up to 24 hours before serving).
  5. Line individual plates with red lettuce leaves; spoon chicken salad onto lettuce leaves and serve.