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Picnic Chicken Salad with Maple Vinaigrette

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Picnic Chicken Salad with Maple Vinaigrette 0 Picture

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

Details

Preparation

Step 1

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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