So, do you all love Pinterest as much as I do? Well, did you know that Pinterest was invented in March 2010? That means my wedding, my first child’s nursery and baby showers, my weekly menus – those were all planned the good ol’ fashioned way, with magazines, clipboards, and notebooks. Hard to imagine, right?!
Back in the day, I used to subscribe to like 8 different cooking magazines. And back then, I created my own “Pinterest” boards. I clipped out recipes from magazines, put them in plastic sheet protectors and stored them in 3-ring binders. I may or may not have had at least 8 binders, one for all the different food categories. Even with all that state of the art organization, it still took me about 15 minutes to browse through the category to find whatever recipe I was looking for!
Today, I type in “Food Network’s BLT sandwich salad” into Pinterest and Voila! It’s that easy, and I find the recipe that was featured in Food Network Magazine almost 5 years ago. Their recipe was my inspiration for this Chicken Club Salad with Maple Mustard Dressing.
I know you’re thinking “Maple Mustard”? But the dressing is the perfect combination of sweet and tangy – it’s like honey mustard only better! This salad is also a easy to prepare since I usually use extra grilled chicken from the day before or even rotisserie chicken would work. You can cook the bacon fresh, use the morning leftovers, or you can use the store-bought already cooked bacon – whatever works for you.
To make this Chicken Club Salad with Maple Mustard Dressing you need:
1-2 grilled or roasted chicken breast, cubed, 0r sliced
1/2- 1 cup homemade croutons
8 slices bacon, cooked and cooled
6 cups greens of your choice (we use baby spinach and butter lettuce)
2-3 small tomatoes, chopped
1/2 small red onion, chopped
For the dressing:
1/2 cup of mayonnaise
1 tablespoon maple syrup
1 tablespoon dijon mustard
1 tablespoon lemon juice
salt & pepper, to taste
Here’s what you do:
Make the dressing first, by combining the mayonnaise, maple syrup, dijon, and lemon in a small bowl. Season with salt and pepper, as needed. Cover and chill until your ready to serve.
Now all you need to do is assemble your salads. Grab a few handfuls of baby spinach and combine with baby romaine or chopped romaine. Put half on each plate. Dice up a few tomatoes and sprinkle those on top of the greens. Chop up the bacon and chop/slice the grilled chicken and put that on top of the tomatoes. Lastly, add about 1/4 cup or so of croutons on top of each. You can use this recipe or you can just cut up some sliced bread, coat it in olive oil and season with salt & pepper, and brown it in a hot skillet for a few minutes.
Dinner is ready! You can toss the salad in the dressing before plating – think Caesar salad style – or serve it on the side.
Hope you all enjoy 🙂