New England Maple Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My SIL made this and I thought it was superb and something very different. Thanks Laura. Ingredients:
2 1/2 cups cubed cooked chicken breasts (left-over roast chicken works well and also rotisserie chicken) |
1 cup cubed cooked chicken thigh pieces (left-over roast chicken works well and also rotisserie chicken) |
1 cup chopped celery |
2 tablespoons chopped red onions |
1/2 cup dried cranberries |
1/4 cup chopped flat leaf parsley |
1/4 cup chopped walnuts, toasted |
red leaf lettuce, leaves |
1/4 cup mayonnaise |
2 tablespoons maple syrup (preferably medium grade) |
2 teaspoons honey dijon mustard |
1/4 teaspoon curry powder |
Directions:
1. Add the cooked cubed chicken, celery, onion, dried cranberries, parsley, and walnuts in a large mixing bowl; stir to combine.
2. In a smaller bowl, whisk together the dressing ingredients.
3. Pour the dressing mixture over the chicken salad; toss to thoroughly coat.
4. Cover and refrigerated a few hours before serving (may refrigerate up to 24 hours before serving).
5. Line individual plates with red lettuce leaves; spoon chicken salad onto lettuce leaves and serve.
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