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Maple-Mustard Roasted Chicken Salad

Ashley Lonsdale

Ashley Lonsdale

January 9, 2024
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35 min

Total

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2

Servings

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Poultry

Protein

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Ingredients

  • 1 Fully Cooked Pasture-Raised Heirloom Half Chicken

For the maple-mustard dressing:

  • 3 tbsp lemon juice

  • 1 tbsp dijon mustard

  • 1 tbsp maple syrup

  • 3 tbsp extra-virgin olive oil

  • fine sea salt

  • freshly ground black pepper

For the salad:

  • 3 large handfuls shredded kale

  • 1 apple

    thinly sliced

  • chopped hazelnuts

  • shaved Parmesan

Step By Step

Instructions

Reheat the chicken:

1
Preheat the oven to 450°F.
2
Remove the chicken from the packaging and place it on a rimmed baking sheet. Bake the chicken for 20 to 25 minutes, or until the skin reaches your desired crispiness.

While the chicken roasts, make the salad:

1
In a large bowl, whisk together the lemon juice, mustard, and maple syrup. Stream in the olive oil while whisking until it is fully incorporated. Season with salt and pepper to taste.
2
Add the kale and apple and toss to coat. Sprinkle the salad with hazelnuts and parmesan.
3
Serve the salad alongside the chicken.

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