Grilled Chicken Chopped Salad

A chopped chicken salad so craveable it redefines indulgence. Experience a multitude of texture and flavor in this delicious, can’t-get-enough-of-it meal, each bite as varied and exciting as the next. From the crunch of sweet potato chips and mixed spiced nuts, to cool, creamy avocado and a tangy, salty-sweet vinaigrette that ties everything together, this is one salad consumers will be wanting more of. 

Ingredients

Procedure

Vinaigrette

1. Place all ingredients in blender container; cover. Process on high speed until smooth. Hold refrigerated for service. (Vinaigrette will hold up to 2 days.)

Spiced Nuts

1. Heat oven to 300°F (150°C). Toss pecans and peanuts with maple syrup, 2 tablespoons (30 ml) of the sugar, and 1/2 teaspoon (2 ml) each salt and cayenne pepper; toss to coat. Spread mixture on parchment-lined sheet pan.
2. Roast 20 to 25 minutes, stirring occasionally, until golden brown. Mix remaining 1 tablespoon (15 ml) sugar, and remaining 1/4 teaspoon (1 ml) each salt and cayenne pepper. Remove nuts from oven and sprinkle with sugar mixture, tossing to coat evenly. Cool completely; roughly chop mixture and set aside.

Grilled Chicken

1. Mix 1/2 cup (125 ml) prepared vinaigrette and 1 tablespoon oil in bowl. Add chicken, marinate at least 10 minutes. Grill chicken thighs over medium-high heat until cooked through. Let rest 5 minutes before slicing. Serve immediately or hold refrigerated until service.

Assembly

1. Dress greens with the remaining 1/4 cup (60 ml) Vinaigrette. Serve topped with chicken and garnished with Spiced Nuts and sweet potato chips.