Chicken Salad with Maple Vinaigrette
Elevate your lunch or light dinner with this vibrant Chicken Salad with Maple Vinaigrette—a dish that masterfully balances savory, sweet, and tangy flavors. Tender, pan-seared chicken breasts crown a bed of fresh spring mix greens, juicy cherry tomatoes, crisp cucumber, creamy crumbled feta, and crunchy chopped pecans. The pièce de résistance? A homemade maple vinaigrette blending the rich sweetness of maple syrup with the zesty kick of Dijon mustard, apple cider vinegar, and garlic for a perfectly emulsified dressing. Ready in just 30 minutes, this healthy and satisfying salad is a must-try for anyone seeking a wholesome yet elegant meal. Perfect for meal preps, quick family dinners, or even entertaining guests, it’s a delightful combination of flavors and textures that’s sure to impress.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Spring mix greens
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 cup Crumbled feta cheese
- 0.25 cup Chopped pecans
- 3 tablespoons Maple syrup
- 1 tablespoon Dijon mustard
- 3 tablespoons Apple cider vinegar
- 0.25 cup Extra virgin olive oil
- 1 clove Garlic
Instructions
Preheat a skillet over medium heat and add 2 tablespoons of olive oil.
Season the chicken breasts with salt and black pepper on both sides.
Cook the chicken breasts in the skillet for about 6-8 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
While the chicken is cooking, prepare the vinaigrette. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and minced garlic. Gradually drizzle in the extra virgin olive oil while continuously whisking until the dressing is emulsified. Set aside.
Wash and dry the spring mix greens, cherry tomatoes, and cucumber. Slice the cherry tomatoes in half and slice the cucumber thinly.
In a large salad bowl, combine the spring mix greens, cherry tomatoes, cucumber slices, crumbled feta cheese, and chopped pecans.
Top the salad with the sliced chicken breasts.
Drizzle the maple vinaigrette over the salad just before serving, and toss gently to combine.
Serve immediately and enjoy your fresh and flavorful Chicken Salad with Maple Vinaigrette.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 4018 mg | 175% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 48.3 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2228 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
