Rebecca's Cooking Journal

salt and pepper

Grilled Chicken Salad with Maple Vinegar Dressing

I always fall back on a maple vinegar sauce for chicken. My husband isn’t crazy about it just on plain baked chicken, but if I grill the chicken and mix it up with some greens and potatoes, it turns out pretty tasty. Last week also added an apple to it. You could also use leftover chicken.

I love the taste of real maple syrup, so this recipe is a favorite of mine. Even my son wanted more at dinner last night!

Grilled Chicken Salad with Maple Vinegar Dressing

Yield: 4 servings


4 chicken thighs, grilled and chopped (you could also bake or saute them)
3-4 potatoes, cut in wedges and baked with oil, salt and pepper
greens for salad

Sauce Ingredients:
2 Tbsp butter
1/4 cup chopped French shallots (or substitute onions)
1/2 tsp pepper
1/4 tsp nutmeg
1/4 cup cider vinegar
1/2 cup maple syrup

Topping Ingredients:
3/4 cup slivered almonds, toasted
3 Tbsp butter
1/2 cup dried cranberries
1/4 cup leeks (approximately half of a leek)
1 Tbsp bread crumbs
Ground pepper


For the sauce: Melt the butter in a medium saucepan over medium-high heat. Add the shallots and cook, stirring occasionally, until they are soft and translucent. Add the pepper and the nutmeg. Add the vinegar, bring to a boil, and then add the maple syrup. Return the sauce to a boil. If it is too vinegary, add more maple syrup.

For the topping: Heat the butter in a small skillet. Add the leeks. Continue pan-roasting for a few minutes until leeks are cooked slightly. Add the cranberries, toasted almonds, and bread crumbs and season with salt and pepper.

Prepare the salad greens. Toss the chicken, potatoes, sauce, and topping together.

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3 Responses to “Grilled Chicken Salad with Maple Vinegar Dressing”

  1. June 29th, 2009 at 6:01 am

    Rebecca’s Cooking Journal » Blog Archive » What We Ate (Week Ending June 27) says:

    [...] Grilled Chicken Salad with Maple Vinegar Dressing [...]

  2. July 21st, 2009 at 10:23 am

    Tara says:

    Hi Rebecca! I am loving your blog, and am so glad you commented on mine. Love the cookbook reviews, and weekly menus….

    I make a similar dish to this, but I use pork tenderloin, and my sauce has mustard in it, too. it’s a family favorite.

    I’ll be back!

  3. July 21st, 2009 at 12:04 pm

    Rebecca Reid says:

    Tara, Thanks so much for the visit! I should say I haven’t been hugely dedicated to this site — everything seems to gravitate toward my book review blog, but I have to say knowing that someone is reading, i.e., actually getting a comment, really inspires me to post more often on this page! Thanks for visiting.

    Yeah, I know none of my recipes are hugely creative, but I want a place to post them and talk about why I like them!