|
|
|
|
|
SaladNewEngland Maple Chicken Salad
|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
None
|
Servings |
|
4
|
Preptime |
|
30 min
|
Wine/Beverage
Recommendations |
|
Sauvignon Blanc
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
2 1/2 cups cubed cooked chicken white meat
|
|
1 cup cubed cooked chiken dark meat
|
|
(you can use a deli roast chicken as a shortcut)
|
|
1 cup chopped celery
|
|
2 tbs chopped red onion
|
|
1/2 cup dried cranberries
|
|
1/4 cup flat leaf parsley
|
|
1/4 chopped walnuts toasted (make sure to toast em)
|
|
(Dressing ingredients below)
|
|
|
|
3/4 mayo
|
|
2 tbs maple syrup (high grade vermont stuff)
|
|
2 tsp honey dijon mustard
|
|
1/4 teaspoon curry powder
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Place chicken in large bowl. Add celery,onion, cranberries, parsley and walnuts (set aside)
|
|
|
To make dressing, place mayo in small bowl and whisk in maple syrup, mustard and curry powder
|
|
|
Pour the dressing over the chicken mixture and toss gently. Cover and refrigerate
|
|
|
|
|
Serving
Suggestions |
|
I like to serve this on sliced sourdough with red leaf lettuce
|
|
Originally Submitted
7/20/2008
|
|
|
|
0 Out of 5 from
0 reviews
You can add this SaladNewEngland Maple Chicken Salad recipe to your own private DesktopCookbook.
|