It has been kind of warm here for about two days. In that short amount of time we have taken an hour long walk, played at the park for another hour, had ice cream and eaten the most springy thing we could think of: Maple-Garlic glazed Chicken with Salad. Maybe it’s because we have been waiting what seems like forever for the weather to improve or maybe it’s just because we’re getting a little tired of the same old wintery things for dinner, but this salad made us all happy and full. There are a few steps to making this salad great but they’re all worth it and all versatile enough to be used again and again in various ways.

Maple Garlic Glazed Chicken SaladSalad

Serves 4 generous salads

 

Spring mix or any other fresh green salad, washed and dried, (about 3 large handfuls)

Organic strawberries, about 6-8, washed and dried thoroughly then sliced

1/2 avocado, diced

50 g goat cheese, crumbled

A simple vinaigrette of  Acetaia La Bonissima Il Blu balsamic vinegar and Olearia San Giorgio ASPRO extra virgin olive oil

Salt and pepper to taste

Candied pecans, recipe below

Maple-Garlic Glazed Chicken, recipe below

 

Candied PecansCandied Pecans

1/2 cup pecans

3 Tbsp butter

2 Tbsp La Ferme Martinette maple syrup

 

  1. In a small skillet, lightly toast the pecans over medium-low heat for about 5 minutes, but watch carefully as pecans tend to go from perfectly toasted to burnt in about three seconds. If the pecans are starting to colour too quickly, turn the temperature down.
  2. Once starting to toast, add the butter and let it sizzle. Stir the pecans so that each one is covered with the butter. Cook for about 1 minute. Add the maple syrup, coat each pecan and then turn off the heat. As the pecans sit, the sugar from the maple syrup will caramelize and make them delicious.

 

Maple Garlic Glazed ChickenMaple-Garlic Glazed Chicken

4 Tbsp La Ferme Martinette maple syrup

1 garlic clove, crushed

1 Tbsp Olearia San Giorgio VIRGIN olive oil

4 chicken breasts

 

  1. In a small bowl, combine the maple syrup and garlic. Set aside.
  2. Chicken BasteBrush a grill pan with the olive oil and heat until hot over medium heat. Before adding the chicken to the pan, season the first side going onto the pan with salt and pepper. Add the chicken breasts, opening at the filet to expose as much of the chicken as possible to the heat. Season the other side with salt and pepper. Cover, and cook about 8-12 minutes. Check periodically to ensure the chicken is not burning. Flip, and continue to cook, covered, for about 8-12 more minutes. Once cooked through, use a brush and coat the chicken with the maple glaze. Cook only 1-2 minutes, flip and brush more glaze on the chicken. Cook again shortly, until the maple syrup starts to cook onto the chicken. Remove from heat.
  3. Allow to cool for about 3-5 minutes. Then, slice the chicken into bite-sized pieces and place on top of your dressed salad.
This recipe was written by Adriana.

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