This maple dijon chicken salad combines warm sliced chicken thighs with crisp apples, pecans, and tangy goat cheese, all tossed in a balanced homemade apple cider vinaigrette. The contrast of sweet maple, sharp mustard, and bright vinegar makes it a complete, satisfying meal.
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In a large salad bowl, add the spinach and spring mix.
Add the chopped mini cucumber, diced apple, and chopped pecans to the bowl.
Slice the cooked maple dijon chicken thighs and add them to the salad.
Top with crumbled goat cheese.
To make the vinaigrette, whisk together apple cider vinegar, extra virgin olive oil, Dijon mustard, maple syrup, and grated garlic in a small bowl. Season with salt and pepper to taste.
Pour the vinaigrette over the salad.
For a chopped salad, use kitchen shears to cut the salad directly in the bowl. Toss everything together until well combined and serve.
Store leftover salad components separately and assemble fresh to prevent sogginess. Dressed salad keeps refrigerated for up to 1 day but loses crispness.
Yes. Whisk together the vinaigrette components in a small bowl and store in an airtight container in the refrigerator for up to 5 days. Shake or whisk again before pouring over the salad.
The recipe uses cooked maple dijon chicken thighs, which can be warm or room temperature. Warm chicken will slightly wilt the greens and meld flavors; cold chicken keeps the salad crisp.
Yes. Feta, blue cheese, or aged cheddar work well. Avoid soft mozzarella, which won't provide the same tangy contrast.
Granny Smith, Braeburn, or Pink Lady apples work as substitutes. Avoid soft varieties like Red Delicious, which become mushy in salads.
Dice the apple just before assembling the salad, or toss it lightly with a squeeze of lemon juice to delay oxidation.
