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Maple dijon chicken kale salad
Try this spin on chicken salad for dinner tonight. This maple dijon chicken kale salad is made with barbecue chicken breast, candied walnuts, diced pears, and creamy goat cheese, and is totally healthy and full of flavour!
SERVES
4
Ingredients
Candied Walnuts
- 1/3 cup walnuts
- Dust with sugar
Chicken
- 4oz chicken breast
- Squeeze of lemon juice
- Salt and pepper to season
Dressing
- 2/3 cup dijon mustard
- 1/2 cup olive oil
- 1/3 cup maple syrup
- 1 tsp salt and black pepper
Salad
- 2 cups baby kale, chopped
- 1/3 cup pear, diced
- 1/3 dried cranberries
- 1/3 cup goat cheese, crumbled
Directions
For the Candied Walnuts
- Toss walnuts in a bowl with some sugar. Spread them out on a baking sheet and place them in the oven on 350 for about four minutes.
- Check throughout the four minutes to make sure they don’t burn.
- When they are finished let them cool for about 10-15 minutes before placing them on your salad.
For the Chicken
- Place chicken on a barbecue or in the oven and cook to desired liking.
- When chicken is cooked cool down and slice into nice thin pieces. Set aside for building the salad.
For the Salad Dressing
- Place your Dijon mustard in a blender and blend slowly.
- While the mustard is blended, slowly add your olive oil.
- Shortly after, add your maple syrup and salt and pepper.
Time to Build Your Salad
- Add washed kale inside a bowl. Sprinkle candied walnuts, cranberries and pear all around the kale.
- Drizzle the salad with your maple Dijon dressing.
- Add crumbled goat cheese on top and around the salad.
- Place sliced chicken on top of the salad. Garnish with a grilled lemon. Enjoy!
