Farmhouse Chicken Salad Recipe
Chopped romaine lettuce, red apples, goat cheese, grilled onions, ciabatta and our signature maple bourbon BBQ sauce.
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Ingredients
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Salad Base
Chicken & Onions
Maple Bourbon BBQ Dressing
Finishing & Optional
Method
Salad Base
Prepare lettuce and apples
Chop romaine into bite-sized pieces, rinse and spin dry. Core and dice the red apple into 1/2-inch pieces; toss immediately with a squeeze of lemon or a light pinch of salt if desired to slow browning (lemon not required/ingredient optional). Place lettuce and apples in a large bowl and refrigerate until assembly.
Toast ciabatta
Heat a skillet over medium heat and add 1 tablespoon butter. Add ciabatta cubes and toast, stirring frequently, until golden and crisp on all sides, 5–7 minutes. Transfer to paper towel to cool.
Crumble the goat cheese and set aside for finishing.
Chicken & Onions
Season chicken
Pat chicken breasts dry. Rub with 1 tablespoon olive oil, then season evenly with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika.
Grill the onions
While the chicken rests, heat a skillet or grill pan over medium heat with 1 tablespoon olive oil. Add the sliced onions and cook, stirring occasionally, until softened and charred at the edges, about 8–10 minutes. Season lightly with a pinch of salt and pepper. Remove and set aside.
Maple Bourbon BBQ Dressing
Make the dressing
In a small bowl or jar combine 3 tablespoons maple syrup, 4 tablespoons prepared barbecue sauce, 1 tablespoon bourbon, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake until smooth. If the dressing is too thick, add up to 1 teaspoon hot water to loosen to a pourable consistency. Taste and adjust seasoning or sweetness as desired.
Finishing & Assembly
Assemble the salad by adding the chopped romaine and diced apples to a large serving bowl. Drizzle about half of the maple bourbon BBQ dressing over the greens and toss gently to coat. Add the sliced grilled chicken and grilled onions on top.
Scatter the toasted ciabatta cubes and crumbled goat cheese over the salad. Drizzle additional dressing to taste (reserve some for guests who want more). Garnish with chopped fresh parsley if using.
Serve immediately so the toasted ciabatta remains crisp. Provide extra dressing at the table.