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Ingredients
0 servings
For the Balsamic Vinaigrette:
¼ cupextra-virgin olive oil
good
¼ cupbalsamic vinegar
2 tablespoonsjuice
freshly squeezed
1 tablespoonDijon mustard
2 teaspoonsmaple syrup
½ teaspoonkosher salt
¼ teaspoonfreshly ground pepper
1garlic clove
grated
For the Salad:
2rotisserie chicken breasts
large cooked, skin removed
4 cupsbroccoli florets
stems removed
1cosmic crisp apple
large, or honey crisp, cored and diced small
½ cupsunflower seeds
roasted and salted shelled
1 cupcarrot
shredded
4 ouncesgoat cheese
crumbled
1 cupfresh herbs
chopped, I like a blend of cilantro, parsley, and dill
pepper
as needed
Instructions
Step 1
In a small bowl, add the olive oil, balsamic vinegar, lemon juice, Dijon, maple syrup, kosher salt, pepper, and garlic. Whisk until smooth and emulsified.
Step 2
In a large bowl, or the bowl of a stand mixer, add the roasted chicken breasts. Using a hand mixer, or the paddle attachment on a stand mixer, mix the chicken on low. Continue to mix until the chicken is very well shredded. Set aside.
Step 3
Chop the broccoli florets very, very small. Add to the bowl with the chicken and add the apple, sunflower seeds, carrots, half of the goat cheese, and the vinaigrette. Using tongs, mix very well until combined and the chicken and veggies soak up the vinaigrette.
Step 4
Add the remaining goat cheese and the herbs and toss once more to combine.
To Serve and Store:
Step 5
Serve as-is or alongside crackers/chips for scooping! Store in airtight containers for up to 5 days.
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