Maple Pecan Chicken Salad

Serves 4 as a main but can be a side salad as well

Ingredients

Chicken

(Omit chicken if serving as a side salad versus a main dish.)

• 2 to 3 boneless, skinless, chicken breasts, cut into strips or chicken tenders (about 1 pound)
• 3 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon real maple syrup
• 2 teaspoons Dijon mustard

Dressing

• ½ cup olive oil
• ¼ cup vegetable oil
• ¼ cup apple cider vinegar
• ⅓ cup real maple syrup
• ½ red onion, cut into chunks
• ½ tsp dry mustard 3 strips bacon, cooked crisp, crumbled (or serve bacon on top of salad and leave out of dressing)

Salad

• 3 cups fresh spinach leaves, washed, dried
• 3 cups romaine lettuce, washed, dried, torn into pieces
• ½ red onion, thinly sliced (about ½ cup slices)
• 2 cups red, seedless grapes, cut into halves
• 1 cup (4 ounces) shredded Cheddar cheese
• Sweet and Salty Pecans

Instructions

1. Combine marinade ingredients, pour over chicken placed in gallon plastic bag. Refrigerate 30 minutes to 2 hours, turning several times.
2. Place dressing ingredients, except bacon, in food processor or blender and blend until thoroughly combined. Add bacon pieces and pulse just to mix in (or serve bacon on top of salad). Cover and refrigerate until ready to use.
3. Place 1 cup pecan halves, 2 tablespoons brown sugar, and 2 tablespoons maple syrup in small saucepan over medium heat, tossing to coat. Cook and stir 1 minute, watching closely to prevent burning. Remove pecans to waxed paper, spreading quickly to separate and cool (or make Sweet and Salty Pecans).
4. Remove chicken from marinade and place in large non-stick skillet. Discard marinade. Cook chicken over medium heat until lightly browned and no longer pink inside.
5. Combine spinach and romaine in salad bowl or on individual serving plates. Top with red onion slices, red grapes, and chicken slices. Sprinkle with cheese and sugared pecans. Stir dressing and drizzle over salad or pass separately.