Chicken Salad With Maple Vinaigrette

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 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.