Chicken Salad With Maple Vinaigrette Recipe

Name: Chicken Salad With Maple Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Arrange the salad leaves in 4 bowls or on dinner plates.
3
Top the salad leaves with the carrots, tomatoes,onion slices and the cucumber slices. Distribute evenly over the salads.
4
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.
5
Arrange the chicken over the 4 salad bowls.
6
Next add 5 olives, 1 hard boiled egg and 1 teaspoon of capers to each salad.
7
Crumble the pecans with your hands and distribute evenly over the top of the 4 salads.
8
Whisk the vinaigrette before pouring some over each salad.
9
Optional-can top salad with some snow pea sprouts (or sprouts of your choice) and a little shaved parmesan cheese if desired.

4105

kcal

Calories

403

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Vinaigrette, 1/8 cup apple cider vinegar, 6 teaspoons pure maple syrup, 4 teaspoons Dijon mustard, and more.

Yes, Chicken Salad With Maple Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Salad With Maple Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions