Ingredients
Salad
- 5 ounces mixed gourmet/spring greens
- 1 cup chopped apple (preferably Honeycrisp)
- 3/4 cup pecans (toasted or candied optional)
- 1/2 cup dried cranberries
- 3 ounces crumbled goat cheese
- 2 cooked chicken breasts (warm or chilled)
Dressing
- 1/4 cup balsamic vinegar
- 3 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1 teaspoon smooth Dijon mustard
- 1/8 teaspoon kosher salt
Instructions
- Assemble the Salad: Place the mixed greens in a large serving bowl or divide among individual salad plates. Layer some of the chopped apples, pecans, dried cranberries, and crumbled goat cheese over the greens. Sprinkle the remaining ingredients over the top and arrange the cooked chicken breasts on the salad.
- Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, pure maple syrup, olive oil, Dijon mustard, and kosher salt until the mixture is well emulsified and smooth.
- Dress and Serve: Drizzle the dressing over the salad just before serving or serve it on the side to allow guests to add as desired.
Notes
- Pecans can be toasted in a dry skillet over medium heat for 3-5 minutes to enhance their flavor or use candied pecans for added sweetness and texture.
- Chicken breasts can be cooked ahead of time, either roasted, grilled, or pan-seared, then chilled or served warm according to your preference.
- The dressing can be passed separately at the table to keep the salad fresh and crisp if not serving immediately.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming cooked chicken is ready to use)
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
