Chicken Salad With Maple Vinaigrette

Recipe by Jubes
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the vinaigrette- combine the cider vinegar, maple syrup, Dijon mustard, parsley, salt and pepper. Whisk to combine and then whisk in the oil. Set aside.
  • Arrange the salad leaves in 4 bowls or on dinner plates.
  • Top the salad leaves with the carrots, tomatoes,onion slices and the cucumber slices. Distribute evenly over the salads.
  • If your preference is cold chicken in your salad, leave as is. I like to either use warm chicken or warm it in the microwave.
  • Arrange the chicken over the 4 salad bowls.
  • Next add 5 olives, 1 hard boiled egg and 1 teaspoon of capers to each salad.
  • Crumble the pecans with your hands and distribute evenly over the top of the 4 salads.
  • Whisk the vinaigrette before pouring some over each salad.
  • Optional-can top salad with some snow pea sprouts (or sprouts of your choice) and a little shaved parmesan cheese if desired.
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