Picnic Chicken Salad with Maple Vinaigrette

Picnic Chicken Salad with Maple Vinaigrette
Picnic Chicken Salad with Maple Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. sliced bacon, cut crosswise into 1" wide pieces

  • 1

    bunch asparagus (about 1 lb.) trimmed and cut into 2" pieces

  • 12

    oz. green beans trimmed

  • 2

    lb. boneless, skinless chicken breast halves

  • 1

    bag baby spinach (5-6oz.)

  • 1

    small seedless cucumber

  • 1

    pt. cherry tomatoes, cut in half

  • 1

    cup frozen peas, thawed

  • vinaigrette

  • 1/4

    cup cider vinegar or red wine vinegar

  • 1/4

    cup olive oil

  • 3

    Tbs. maple syrup

  • 1

    Tbs plus 1 tsp.dijon mustard

  • salt and pepper

Directions

in 12" skillet brown bacon transfer to paper towels to drain discard fat but do not clean skillet meanwhile in 4qt. covered saucepan of salted water to boiling over high heat add asparagus, bring back to boil with slotted spoon transfer to bowl of ice water set aside heat water in saucepan to boiling over high add green beans, bring back to boil transfer beans to same bowl of ice water drain all well heat skillet over med.-high heat until hot but not smoking add breasts and cook 5 min. or until golden turn over, reduce heat to med., cover skillet cook 5-7 min. more transfer to cutting board to cool slightly while chicken is cooling, spread spinach on large platter top with piles of veggies cut chicken into 3/4" chunks transfer to platter cover and refrigerate up to 4 hrs. vinaigrette into small bowl or jar, measure vinegar, oil, syrup, dijon, 1/2 tsp. salt, and 1/2 tsp. pepper whisk, cover and refrigerate up to 1 week shake before using

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