Vermont Maple-Glazed Chicken Salad – Grilled Chicken, Maple-Dijon Dressing, Apples – Vermont

I’ve always enjoyed dishes that capture Vermont’s rustic charm, like this Maple-Glazed Chicken Salad with its grilled chicken, tangy Maple-Dijon dressing, and fresh apples. If you’re curious about bringing this flavor to your table, I’ll walk you through the essentials next.

Ingredients

SAVE IT

Oh, hey there, folks—let’s delve into something deliciously simple yet fancy enough to impress, like this Vermont Maple-Glazed Chicken Salad. It’s all about that sweet, sticky glaze hugging tender chicken, mixed with crisp greens and a few tangy surprises, making it a go-to for those days when you want a meal that’s both hearty and light. You might be thinking, what makes this salad so special? Well, it’s the way those Vermont flavors come together, turning ordinary ingredients into something that feels like a cozy autumn picnic, without any fuss.

• 1 1/2 pounds of boneless, skinless chicken breasts, sliced into even strips for even cooking and that perfect glaze adhesion
• 1/2 cup of pure Vermont maple syrup, the real deal if you can get it, not that fake stuff that tastes like candy gone wrong
• 2 tablespoons of olive oil, for browning the chicken and keeping things from sticking to the pan
• 1/4 cup of apple cider vinegar, to add a sharp tang that balances the sweetness and keeps the salad from feeling too sugary
• 6 cups of mixed salad greens, like spinach, arugula, and romaine, washed and dried to avoid any soggy surprises
• 1/2 cup of chopped walnuts, toasted for extra crunch because, let’s face it, plain nuts are just a little too boring on their own
• 1 medium apple, such as a crisp Granny Smith, thinly sliced to bring in that fresh, juicy contrast without overwhelming the plate
• 1/4 cup of crumbled feta cheese, for a creamy, salty kick that makes you pause and savor each bite
• 2 tablespoons of Dijon mustard, to mix into the glaze and give it some zing, turning a simple syrup into a flavor powerhouse
• Salt and black pepper, to taste, because every dish needs that basic seasoning magic to tie it all together
• Optional: a handful of dried cranberries, about 1/4 cup, for a pop of color and sweetness that sneaks in like a playful guest at the party

Now, when it comes to these ingredients, you might wonder, what if I can’t find everything exactly as listed—life happens, right? Freshness is key here, so grab the crispest greens and the freshest chicken you can, maybe even from a local market to avoid that disappointing wilted mess, though I suppose we’ve all been there with a sad salad or two. Playful exaggerations aside, substitutions can be fun—if maple syrup is out of reach, a good honey might step in, but it’ll change the vibe a bit, so think twice before swapping. And hey, quantities are flexible; go easy on the nuts if you’re not a fan, or amp up the cheese for that extra comfort, because who doesn’t like a recipe that lets you tweak it without turning into a kitchen disaster? Keep an eye on portions too, as that maple syrup can sneak up on you sweetness-wise, making the whole thing a delightful adventure rather than a sticky mishap.

Cooking Steps

SAVE IT

Alright, let’s delve into the heart of this Vermont Maple-Glazed Chicken Salad, where the real magic happens with a few straightforward moves that turn simple ingredients into a standout dish. To kick things off, grab 1 1/2 pounds of boneless, skinless chicken breasts and slice them into even strips—this helps them cook uniformly and soak up that glaze like a sponge. In a bowl, whisk together 1/2 cup of pure Vermont maple syrup, 2 tablespoons of Dijon mustard, and 1/4 cup of apple cider vinegar to create your glaze; it’s that sweet-tangy mix that keeps the chicken from turning into a sugar bomb, don’t you think?

Now, for the main action, heat 2 tablespoons of olive oil in a large skillet over medium heat—picture it as your trusty stage for browning. Add the chicken strips to the pan, season with salt and black pepper to taste, and cook for about 5-7 minutes until they’re golden on the outside. Once browned, pour in that glaze mixture, stirring everything around so the chicken gets nicely coated, and let it simmer for another 5 minutes or so until the sauce thickens and the chicken reaches an internal temperature of 165°F; it’s one of those steps where patience pays off, avoiding that awkward moment of undercooked surprises.

• While the chicken rests—give it a few minutes to cool slightly—take 1/2 cup of chopped walnuts and toast them in a dry pan over low heat for 2-3 minutes until they’re fragrant and crunchy, because plain nuts just sit there like wallflowers at a party.
• In a large bowl, toss together 6 cups of mixed salad greens with 1 medium apple, thinly sliced, along with 1/4 cup of crumbled feta cheese and, if you’re feeling festive, a handful of dried cranberries for extra pop.
• Finally, slice the glazed chicken and layer it over the greens, sprinkling on those toasted walnuts for contrast; it’s all about building flavors that dance together, making you wonder why salads can’t always taste this good.

Serving and Pairing Suggestions

SAVE IT

Once you’ve assembled your Vermont Maple-Glazed Chicken Salad, I suggest plating it with the glazed chicken slices atop the greens for a visually appealing contrast. This arrangement showcases the apples and nuts beautifully. For wine pairings, I recommend a crisp Chardonnay to enhance the maple notes or a light Pinot Noir for balance. Beverage matches like sparkling apple cider or herbal iced tea complement the flavors, creating an invigorating meal.

Tips and Variations

SAVE IT

Building on the serving suggestions, I’ll share a few tips to tweak your Vermont Maple-Glazed Chicken Salad for different tastes or occasions.

• Try batch cooking the chicken ahead for easy weeknight meals.
• Incorporate seasonal updates by swapping apples for berries in summer.
• Add nuts like walnuts for extra crunch and texture.
• Create a vegetarian version using grilled tofu as a substitute.
• Experiment with herbs for personalized flavor twists.

Calories per serving

Each serving of this Vermont Maple-Glazed Chicken Salad packs around 450 calories, based on a standard recipe using 4 ounces of chicken, fresh greens, and a light maple glaze. I’ve debunked Calorie Myths that label it as “empty” calories; instead, it offers real Health Benefits like sustained energy and nutrients. Here’s a quick breakdown:

I love how it keeps things balanced and nutritious.

Tools

Troubleshooting

SAVE IT

Even with the right tools in hand, you might encounter hiccups while preparing this Vermont Maple-Glazed Chicken Salad. I’ve seen equipment malfunctions, like a grill failing to heat evenly, throw off cooking times. For blog navigation issues, if links don’t work, check the sidebar or search bar—I’ll guide you back to key sections quickly. Stay calm and adjust as needed.

Conclusion

As we wrap up our journey with the Vermont Maple-Glazed Chicken Salad, I’ve shared not just the recipe but also tips to make it foolproof, from glazing the chicken to troubleshooting any snags. In my final reflections, I’ll share a personal story of how this dish became a family favorite during Vermont trips, hoping it inspires your own culinary adventures and creates lasting memories.