Chicken Salad With Maple Vinaigrette
photo by Brooke the Cook in
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Vinaigrette
- 1⁄8 cup apple cider vinegar
- 6 teaspoons pure maple syrup
- 4 teaspoons Dijon mustard
- 1 tablespoon finely chopped fresh parsley
- 1 pinch salt
- 1⁄4 teaspoon cracked black pepper
- 1⁄2 cup good quality olive oil
-
Salad
- 100 g mixed salad salad leaves
- 1 carrot, julienned o.r ribboned
- 16 cherry tomatoes, cut in halves
- 1 small red onion, thinly sliced
- 1 lebanese cucumber, sliced
- 3 cooked chicken breasts, cut into thin slices
- 4 hard-boiled eggs, sliced into quarters lengthways
- 20 olives, seeds removed (olive of your preference)
- 4 teaspoons capers
- 20 pecans
- mixed sprouts, optional as salad topper
- shaved parmesan cheese, optional as salad topper
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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Reviews
-
The maple dijon vinaigrette really adds a special touch to this salad. I used pimento-stuffed green olives and warmed my chicken up in the microwave first. I tasted the dressing and felt it needed more maple syrup, so added a bit more. I had thought of warming the dressing up before adding, but by the time I finished putting the salad together, I forgot all about it! Next time, I think I would warm the dressing just slightly. Made for ZWT4.
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Well your salad pix is sure prettier than mine but the salad was delis, i used reg cuke as i couldn't find lebanese, but from your descrip i wish i could, however, i used romaine as that's the only kind i can eat also. Salad dressing was very tasty. I like the combo of dijon and maple syrup and i just happened to have some pure maple syrup thanks to my swap partner. You did a great job in using the 5 required ingred. Absolutely a keeper.
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free