Categories: Chicken, Salad

Ingredients

• 2 1/2 cups cubed cooked chicken breasts (left-over roast chicken works well and also rotisserie chicken)
• 1 cup cubed cooked chicken thigh pieces (left-over roast chicken works well and also rotisserie chicken)
• 1 cup chopped celery
• 2 tablespoons chopped red onions
• 1/2 cup dried cranberries
• 1/4 cup chopped flat leaf parsley
• 1/4 cup chopped walnuts, toasted
• red leaf lettuce, leaves
• Dressing:
• 1/4 cup mayonnaise
• 2 tablespoons maple syrup (preferably medium grade)
• 2 teaspoons honey dijon mustard
• 1/4 teaspoon curry powder

Directions

1. Add the cooked cubed chicken, celery, onion, dried cranberries, parsley, and walnuts in a large mixing bowl; stir to combine.

2. In a smaller bowl, whisk together the dressing ingredients.

3. Pour the dressing mixture over the chicken salad; toss to thoroughly coat.

4. Cover and refrigerated a few hours before serving (may refrigerate up to 24 hours before serving).

5. Line individual plates with red lettuce leaves; spoon chicken salad onto lettuce leaves and serve.

Email to a friend | Print this recipe | Back