Maple Nut Chicken Salad

Ann Hermann
Jacksonville, Vt

1/2 fully cooked roasted chicken

1 bag (1 lb.) broccoli coleslaw or cabbage coleslaw

1 can (15 oz.) black eyed peas (drained and rinsed)

1/3 cup +2 Tb. maple syrup

1/3 cup cider vinegar

1/3 cup olive oil

1/2 tsp. grainy mustard

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup smoked almonds

 

1. remove skin from chicken, remove meat from bone and shred

2. toss bolections, chicken & peas

3. whisk together maple syrup, vinegar, oil, mustard, salt and pepper. Pour over salad and toss. Add almonds just before serving

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last revised 1-21-13LB