Chicken Salad With Maple Vinaigrette Recipes

PEAR CHICKEN SALAD WITH MAPLE VINAIGRETTE

Pear Chicken Salad with Maple Vinaigrette image

Classic pear salad gets an innovative makeover with chicken and maple vinaigrette. We like to serve it over crisp romaine for a refreshing experience. -Chrysa Duran, Cambridge, Minnesota

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

3 cups torn romaine
1 cup cubed cooked chicken breast
1 medium pear, sliced
1/4 cup crumbled blue cheese
1/4 cup dried cranberries
2 tablespoons balsamic vinegar
2 teaspoons maple syrup
Dash salt
2 tablespoons olive oil

Steps:

In a large bowl, combine romaine, chicken, pear, cheese and cranberries. In a small bowl, whisk vinegar, maple syrup and salt. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 420 calories, Fat 21g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 365mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 5g fiber), Protein 25g protein.

MAPLE SYRUP VINAIGRETTE

Maple Syrup Vinaigrette image

This maple-mustard vinaigrette goes well with a harvest salad.

Provided by kristingaddis

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 5m

Yield 2

Number Of Ingredients 6

Ingredients

2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

Whisk olive oil, Dijon mustard, balsamic vinegar, maple syrup, salt, and pepper together in a bowl. Serve immediately.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 8.5 g, Fat 13.5 g, SaturatedFat 1.9 g, Sodium 305.4 mg, Sugar 7.1 g

FALL APPLE CHICKEN SALAD WITH MAPLE MUSTARD VINAIGRETTE

Fall Apple Chicken Salad With Maple Mustard Vinaigrette image

From Trial and Error. She says: i ate this salad six times in two weeks. six. it is that good. and it wasn't just me that loved it, jason said it's one of the best salads he's ever had. in my opinion, the goat cheese makes it. we had ours with fresh honey crisp apples we picked ourselves, but any firm, sweet apple will do. - I have to agree with her about the awesomeness of this salad. You can easily leave out the chicken to make it a side salad for a meal. I also have successfully made this with pears.

Provided by sofie-a-toast

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons apple cider vinegar
2 tablespoons real maple syrup
2 teaspoons Dijon mustard
2 teaspoons grainy old fashioned mustard
1 small shallot, finely minced
1 garlic clove, finely minced
1/4 cup olive oil
8 cups mixed salad greens
4 chicken breasts, cooked and thinly sliced (optional)
4 ounces goat cheese
1/4 cup sliced almonds
1/4 cup dried cranberries
2 crisp apples or 2 pears, thinly sliced

Steps:

whisk the vinaigrette ingredients together in a small bowl or place them in a mason jar and shake.
divide the salad greens among four bowls. top each with a chicken breast (optional), 1 ounce crumbled goat cheese, 1 tablespoon almonds, 1 tablespoon cranberries, and half an apple. top with vinaigrette.

CHICKEN SALAD WITH MAPLE VINAIGRETTE

Chicken Salad With Maple Vinaigrette image

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

Provided by Jubes

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 653.6, Fat 51.1, SaturatedFat 8.2, Cholesterol 273.7, Sodium 503.3, Carbohydrate 20, Fiber 4.2, Sugar 11.8, Protein 31.4

GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE

Grilled Chicken Salad with Blueberry Vinaigrette image

When it comes to grilled chicken recipes, we love this refreshing salad in the summer. The real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. -Susan Gauthier, Falmouth, Maine

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
VINAIGRETTE:
1/4 cup olive oil
1/4 cup blueberry preserves
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1/4 teaspoon ground mustard
1/8 teaspoon salt
Dash pepper
SALADS:
1 package (10 ounces) ready-to-serve salad greens
1 cup fresh blueberries
1/2 cup canned mandarin oranges
1 cup crumbled goat cheese

Steps:

Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving., Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing., Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.

Nutrition Facts : Calories 455 calories, Fat 26g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 460mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 4g fiber), Protein 24g protein.

PEAR AND GREENS SALAD WITH MAPLE VINAIGRETTE

Pear and Greens Salad with Maple Vinaigrette image

Bursting with sweet pears, tart cranberries and crunchy pecans, this 15-minute salad is topped off with a tasty maple dressing.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

1/4 cup real maple syrup or organic maple-flavored syrup
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola or vegetable oil
1/3 cup pecan halves
8 cups torn mixed salad greens
3 medium pears, peeled, cut into wedges
1/3 cup organic sweetened dried cranberries

Steps:

In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.
Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.
Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.

Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 18 g, TransFat 0 g

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