Chicken Salad With Maple Vinaigrette - cooking recipe

Ingredients

Vinaigrette
1/8 cup apple cider vinegar
6 teaspoons pure maple syrup
4 teaspoons Dijon mustard
1 tablespoon finely chopped fresh parsley
1 pinch salt
1/4 teaspoon cracked black pepper
1/2 cup good quality olive oil
Salad
100 g mixed salad salad leaves
1 carrot, julienned o.r ribboned
16 cherry tomatoes, cut in halves
1 small red onion, thinly sliced
1 lebanese cucumber, sliced
3 cooked chicken breasts, cut into thin slices
4 hard-boiled eggs, sliced into quarters lengthways
20 olives, seeds removed (olive of your preference)
4 teaspoons capers
20 pecans
mixed sprouts, optional as salad topper
shaved parmesan cheese, optional as salad topper

Preparation

For the vinaigrette- combine the cider vinegar, maple syrup, Dijon mustard, parsley, salt and pepper. Whisk to combine and then whisk in the oil. Set aside.
Arrange the salad leaves in 4 bowls or on dinner plates.
Top the salad leaves with the carrots, tomatoes,onion slices and the cucumber slices. Distribute evenly over the salads.
If your preference is cold chicken in your salad, leave as is. I like to either use warm chicken or warm it in the microwave.
Arrange the chicken over the 4 salad bowls.
Next add 5 olives, 1 hard boiled egg and 1 teaspoon of capers to each salad.
Crumble the pecans with your hands and distribute evenly over the top of the 4 salads.
Whisk the vinaigrette before pouring some over each salad.
Optional-can top salad with some snow pea sprouts (or sprouts of your choice) and a little shaved parmesan cheese if desired.