Fall Apple Chicken Salad With Maple Mustard Vinaigrette Recipes

AUTUMN APPLE SALAD WITH A MAPLE VINAIGRETTE

Steps:

• Make Dressing: Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix.
• Layer Salad: Add the spinach to a medium size bowl or plate.
• Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.
• Dress and Toss: Drizzle the salad dressing over the top of the salad, toss and serve.

FABULOUS FALL CHICKEN SALAD

Steps:

• Season chicken with salt and pepper.
• Heat a skillet over medium heat. Add olive oil when the pan is hot. Add chicken and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes, then slice into strips.
• Toss salad greens, apples, cranberries, pecans, Parmesan cheese, and green onions together in a large bowl until well blended. Top with chicken and serve with balsamic vinaigrette dressing.

FALL APPLE CHICKEN SALAD WITH MAPLE MUSTARD VINAIGRETTE

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.

FALL SALAD WITH MAPLE VINAIGRETTE

Steps:

• Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper.
• In a large bowl, combine Belgian endive, watercress, celery, and apple. Toss with dressing. Serve salad sprinkled with blue cheese.

CHICKEN APPLE BACON WALNUT SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Layer all salad ingredients into individual salad bowls or over plates. Serve drizzled with balsamic vinaigrette.
• For the balsamic vinaigrette:
• Add olive oil, balsamic vinegar, honey, dijon mustard, and finely diced shallot to a blender.
• Season with salt and pepper to taste and blend mixture until well emulsified and thickened slightly. Store in refrigerator in an airtight container.

CHICKEN SALAD WITH MAPLE VINAIGRETTE

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.

MAPLE SYRUP VINAIGRETTE

Steps:

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

FALL-INSPIRED GRILLED CHICKEN SALAD

Steps:

• Set up the Griddler with the ridged side of the plates facing out and preheat to High.
• Meanwhile, butterfly each of the chicken breasts by slicing through it horizontally almost but not all the way through, then open up like a book. Sprinkle each breast on both sides with cajun seasoning.
• Once the Griddler is preheated, arrange the chicken breasts on the bottom plate. Close the lid, and cook for 5-7 minutes, or until the chicken breasts are cooked all the way through. Let cool for a minute or two, then cut into thin strips.
• Next, make the vinaigrette by whisking together all the ingredients in a small bowl.
• To assemble the salads, combine the greens and sliced apple in a large bowl, and toss with a few tablespoons of vinaigrette until evenly coated. Divide the salad between two plates, then top each one with trail mix, crumbled goat cheese and sliced chicken. Serve right away and enjoy.