Maple Mustard Chicken Salad

A fresh and flavorful chicken salad with tender chicken, mixed greens, cherry tomatoes, and nuts, tossed in a sweet and tangy maple mustard dressing. Perfect for lunch or a light dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 3 people

Course: Lunch

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

For the Salad:

2 cups cooked chicken shredded or diced
4 cups mixed greens spinach, arugula, or romaine
1/2 cup cherry tomatoes halved
1/4 cup red onion thinly sliced
1/4 cup dried cranberries
1/4 cup toasted nuts pecans or almonds work well

For the Maple Mustard Dressing:

3 tablespoons maple syrup
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt and pepper to taste

Method

Cook or Prep Chicken
If using leftover chicken, shred or dice it.
If using raw chicken breasts, season lightly with salt and pepper and bake or pan-sear until cooked through. Let it cool slightly.
Make the Dressing
In a small bowl, whisk together maple syrup, Dijon mustard, whole-grain mustard, olive oil, and apple cider vinegar.
Add salt and pepper to taste.
Assemble the Salad
In a large bowl, combine the chicken, mixed greens, cherry tomatoes, red onion, and dried cranberries.
Dress the Salad
Pour the maple mustard dressing over the salad. Toss lightly until everything is coated evenly.
Add Nuts and Serve
Sprinkle toasted nuts on top for crunch.
Serve immediately, or chill for 15–20 minutes if you prefer it cold.

Notes

Use leftover chicken to save time—it works just as well.
Adjust the sweetness or tanginess of the dressing to taste by adding a little more maple syrup or mustard.
For extra crunch, try adding different nuts like walnuts or pistachios.
Serve with crusty bread or wrap it in a tortilla for an easy meal on the go.