Chicken and Cranberry Salad w/ Maple Dijon Dressing
This Chicken and Cranberry Salad is loaded with juicy maple Dijon chicken, crisp apples, dried cranberries, bacon, cheese and crunchy nuts, all tossed in a sweet and tangy homemade maple Dijon dressing. It’s an easy, hearty fall salad that’s perfect for lunch, dinner or entertaining.
Servings 6 servings
Ingredients
Chicken Marinade Ingredients:
- 4 - 6 Boneless Skinless Chicken Breasts
- ¼ Cup Olive Oil
- 1 ½ Tablespoons Maple Syrup
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Balsamic Vinegar
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
Salad Ingredients:
- 8 Cups Mixed Greens (Approximately 8 oz.)
- ½ Cup Dried Cranberries
- ⅓ Cup Chopped Walnuts (Pumpkin Seeds, or Chopped Pecans)
- ⅓ Cup Crumbled Goat Cheese or Crumbled Feta Cheese
- 1 Small Apple (thinly sliced into 1 inch long pieces. I recommend using a Honeycrisp or Granny Smith Apple)
- 8 oz. Cooked Bacon (rough chopped)
Dressing Ingredients:
- ⅓ Cup Olive Oil
- 1 ½ Tablespoon Maple Syrup
- 1 Tablespoon Dijon Mustard
- Zest of Small Lemon
- Juice of ½ Small Lemon
- ¼ Teaspoon Salt
- ⅛ Teaspoon Black pepper
Instructions
Marinate the chicken:
- Set the chicken aside and add all remaining chicken marinade ingredients to a medium-large bowl and whisk to combine.
- Add the chicken and turn/toss to evenly coat.
- Cover the bowl and place it in the fridge to marinate for 2 hours.
Cook the chicken:
- After the chicken has marinated, place it on a lined sheet pan.
- Bake it in the oven at 375°F for 20 minutes or until it’s fully cooked and no longer pink in the center.
Prepare the salad:
- While the chicken is cooking, add all of the dressing ingredients to a bowl and whisk thoroughly to combine. Set aside.
- Add all salad ingredients to a large bowl along with the prepared dressing and toss to combine.
- Taste and adjust with any additional salt or black pepper if desired. Set aside.
Serve:
- When the chicken is done cooking, let it cool at room temperature for 5 - 10 minutes before slicing into thin pieces.
- Serve the chicken over the salad and enjoy.
Notes
- Chicken breasts can also be grilled instead of baked.
- Honeycrisp apples will give the salad a sweeter flavor, while Granny Smith apples add more tartness.
- Use walnuts, pecans, or pumpkin seeds depending on your preference.
- Goat cheese and feta both work well; goat cheese will give the salad a creamier, milder finish.
- For easier prep, the dressing can be made up to 3 days in advance and refrigerated until ready to use.
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