Chicken Salad With Maple Vinaigrette

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A simple chicken salad with a sweet and tangy maple vinaigrette. This would make a great lunch or easy dinner for a hot summer's night. A meal in itself. This recipe was an entry in rsc contest

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Steps

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For the vinaigrette- combine the cider vinegar , maple syrup , dijon mustard , parsley , salt and pepper.

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Whisk to combine and then whisk in the oil.

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Set aside.

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Arrange the salad leaves in 4 bowls or on dinner plates.

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Top the salad leaves with the carrots , tomatoes , onion slices and the cucumber slices.

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Distribute evenly over the salads.

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If your preference is cold chicken in your salad , leave as is.

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I like to either use warm chicken or warm it in the microwave.

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Arrange the chicken over the 4 salad bowls.

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Next add 5 olives , 1 hard boiled egg and 1 teaspoon of capers to each salad.

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Crumble the pecans with your hands and distribute evenly over the top of the 4 salads.

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Whisk the vinaigrette before pouring some over each salad.

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Optional-can top salad with some snow pea sprouts and a little shaved parmesan cheese if desired.

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Ingredients

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apple cider vinegar, pure maple syrup, dijon mustard, fresh parsley, salt, cracked black pepper, olive oil, salad leaves, carrot, cherry tomatoes, red onion, lebanese cucumber, cooked chicken breasts, hard-boiled eggs, olives, capers, pecans, mixed sprouts, parmesan cheese