Harvest Chicken Salad Recipe

INGREDIENTS

FOR THE DRESSING/MARINADE

½ cup dijon mustard
½ cup mayonnaise
¼ cup maple syrup
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons chopped fresh thyme
⅛ teaspoon cayenne pepper optional

FOR THE SALAD

2 chicken breasts
4 slices bacon chopped
6 cups mixed greens
1 apple thinly sliced
1 cup chopped celery
¼ cup pecans
¼ cup dried cranberries
2 green onions sliced
salt and pepper to taste

INSTRUCTIONS

In a medium bowl, whisk the dressing ingredients together until combined. Add ⅓ of the mixture to a ziplock bag and place the rest in the fridge for serving.½ cup dijon mustard,½ cup mayonnaise,¼ cup maple syrup,2 tablespoons apple cider vinegar,2 tablespoons olive oil,2 teaspoons chopped fresh thyme,⅛ teaspoon cayenne pepper
Slice the chicken breasts in half into cutlets. You should have four total. Season both sides with salt and pepper.2 chicken breasts,salt and pepper
To the ziplock, add the chicken, seal the top, and toss to coat in the marinade. Refrigerate for 2 hours. If you don’t have the time, let it sit while you prep the salad ingredients!
Heat your grill, or grill pan, to medium high. Grill the chicken on both sides until cooked through. Set aside to rest for 5 minutes. When the chicken is cool enough to handle, slice it into strips.
While the chicken is cooking, cook the bacon in a skillet over medium-high heat until crispy. Remove from the pan with a slotted spoon and place on a paper towel lined plate to drain off excess fat.4 slices bacon
To assemble, divide the greens between bowls. Top with chicken, bacon, apple, celery, pecans, cranberries, and green onions. Drizzle with dressing and serve.6 cups mixed greens,1 apple,1 cup chopped celery,¼ cup pecans,¼ cup dried cranberries,2 green onions

NOTES

You can substitute agave or honey in place of the maple syrup.
Chicken thighs can be used in place of the breasts.

Storage: This salad is best made and served fresh. But you can store leftover harvest chicken salad in an airtight container in the fridge for up to 2 days. The salad greens, toppings, chicken, and dressing should be stored separately for best results, otherwise the salad will get soggy.