Maple Pecan Chicken Salad

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Maple Pecan Chicken Salad
  • Prep Time: 15
  • Total Time: 15
  • Servings: 4
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About this Recipe

The pecans become slightly caramelized and have a delicious crunchy texture. The chicken pairs perfectly with the pecans, dried cranberry, apples, onion and smoky Cheddar cheese.

Ingredients

MAPLE-CIDER DRESSING:
2 tsp (10 mL) Dijon mustard
1 tbsp (15 mL) Pure maple syrup
3 tbsp (45 mL) Apple cider vinegar
1/3 cup (80 mL) Olive oil
SALAD:
1 tbsp (15 mL) Olive oil
1 cup (250 mL) Pecan halves
1 tbsp (15 mL) Pure maple syrup
1/2 tsp (2 mL) Chili powder
6 cups (1.5 L) Baby spinach
1 (400 g) Package Maple Leaf® Prime® Fully Cooked and Sliced Chicken Breast Strips
1/3 cup (80 mL) Dried cranberries
1 Apple, cored and thinly sliced
1 Small red onion, thinly sliced
150 g Smoked Cheddar cheese, cubed

Directions

MAPLE-CIDER DRESSING:
WHISK together all of the ingredients for the dressing in a small bowl or cup and set aside.

SALAD:
HEAT oil in a small skillet over medium-high. Add pecans and sauté for about 2 minutes, tossing occasionally until nicely toasted. Be careful not to burn. Drizzle with maple syrup and sprinkle with chili powder, toss to coat and set aside to cool.

ASSEMBLE salad by placing spinach in a large shallow bowl or platter. Assemble toppings in rows beginning with pecans followed by chicken strips, cranberries, apple slices, red onion and smoked Cheddar. Drizzle with dressing just before serving. Toss and enjoy.

Notes

Add ½ tsp (2 mL) Smoked paprika and a pinch of cayenne to the nuts for an added kick.

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