I admit that this recipe is more about the luscious sweet and tangy vinaigrette dressing than it is about the salad…or the chicken.
Growing up, our salad dressing was apple cider vinegar and a light oil – probably corn oil or canola oil. Then, after a trip to my Aunt Betty’s house in North Carolina in the 80s, we were introduced to wonderfulness (is that a word? 😉 ) that is balsamic vinegar!
She and her husband, my Italian uncle, made us a scrumptious traditional Italian meal with a salad that was dressed with “exotic” balsamic vinegar. From then on, it was balsamic vinegar and extra-virgin olive oil on every salad of delicate baby lettuce my dad grew and picked from his garden. And we’d fight over who would get to drink the remaining irresistible vinegar and oil blend from the bottom of the salad bowl, served family style.
There’s probably a million versions of a maple-Dijon vinaigrette dressing out there, but this is mine and it’s easy! So, here’s your millionth… and one version. 🙂
If you like maple syrup, balsamic vinegar, and Dijon mustard as much as I do, you must try this recipe.
Let me know what you think!