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Chicken Salad with Tangy Maple Dressing

Guiding Stars
  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    0 minutes
  • Cook Time:

    0 minutes

Ingredients

1/2 cup Pecan halves
1/2 cup light mayonnaise
2 tablespoons rice vinegar
1/4 cup fat-free buttermilk
3 tablespoons Pure maple syrup
1 teaspoon curry powder
2 lbs. cold cooked chicken, preferably a mix of white and dark meat, diced
1/2 cup dried cranberries
4 each Scallions, chopped
1/4 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 each head boston lettuce (butter); escarole; or curly endive (frisee), washed, dried, and torn into bite-size pieces
Chicken Salad with Tangy Maple Dressing

Directions

1. Place pecans in a small skillet. Toast over medium heat, until they just begin to smell toasted and turn light brown. Shake skillet to toast evenly. As soon as nuts start to color, remove from heat and pour onto a plate to cool. Set aside.
2. Combine mayonnaise, vinegar, buttermilk, syrup, and curry powder in a jar witha tight-fitting lid. Shake vigorously until ingredients are well combined.
3. In a large bowl, combine chicken, toasted pecans, cranberries, scallions, salt, and pepper. Toss to mix, then pour dressing over salad to taste. (You might not need all of it to moisten the salad to your liking.) Store extra dressing in jar, refrigerated, for up to 3 days.
4. To serve, line a serving plate with the greens and mound the chicken salad in the middle. Serve at once, or refrigerate for up to 2 hours before serving.

Nutrition

Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 370 kcal (19%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 3 g (13%)
Cholesterol 65 mg (22%)
Sodium 980 mg (41%)
Total Carbohydrates 34 g (11%)
Dietary Fiber 4 g (16%)
Protein 24 g (40%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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