Grilled Chicken Harvest Salad from Perfect Flavors
Serves: 8 servings
Grilled Chicken
  • 4 skinless, boneless chicken cutlets, cut into strips
  • ¼ cup olive oil
  • 2 Tablespoons pure maple syrup
  • 1 Tablespoon balsamic vinegar
  • ½ teaspoon kosher salt
  • 1 clove garlic, minced
  • canola oil, for frying
Maple Mayo Dressing
  • ¼ cup mayonnaise
  • ¼ cup pure maple syrup
  • 3 Tablespoons red wine vinegar
  • ¼ cup olive oil
  • 2 cloves garlic, chopped
  • 1 teaspoon kosher salt
  • 3 cups lettuce or salad greens
  • 1 pear, sliced
  • ¾ cup cooked quinoa, any color
  • ½ cup sliced almonds, toasted
  • ⅓ cup dried tart cherries or cranberries
Prepare the chicken:
  1. Place chicken, olive oil, maple syrup, balsamic vinegar, salt, and garlic into a large bowl. Stir to coat chicken. Cover; marinate in the fridge for at least 1 hour, up to overnight.
  2. After chicken has marinated, heat canola oil over medium heat in a large frying pan or grill pan. Remove chicken from marinade; discard marinade remaining in bowl. Grill chicken strips for a few minutes per side, until browned and cooked through.
  3. Remove chicken from pan; set aside to cool.
Prepare the maple mayo dressing:
  1. Place all dressing ingredients into a small bowl. Whisk to combine.
Assemble the salad:
  1. Place lettuce into a large bowl. Top with pear, quinoa, almonds, and dried cherries. Place grilled chicken over salad. Add dressing; toss to combine.
Recipe by Overtime Cook at