Maple-Mustard Roasted Chicken Salad

Last Updated on March 26, 2024

Flavorful, healthy, and ready in under 30 minutes! If this is your first time trying our Fully Cooked Pasture-Raised Heirloom Half Chicken, you’re in for a treat. Once defrosted, It crisps up perfectly in the oven in just under 25 minutes, giving you time to focus on sides — or literally anything else.

Maple-Mustard Roasted Chicken Salad

5 from 1 vote
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Protein: Poultry
Cut: Fully Cooked Pasture-Raised Heirloom Half Chicken, Prepared, Whole Chicken
Course: Lunch, Main Course, Salad
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2


  • 1 Fully Cooked Pasture-Raised Heirloom Half Chicken

For the maple-mustard dressing:

  • 3 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 1 tbsp maple syrup
  • 3 tbsp extra-virgin olive oil
  • fine sea salt
  • freshly ground black pepper

For the salad:

  • 3 large handfuls shredded kale
  • 1 apple thinly sliced
  • chopped hazelnuts
  • shaved Parmesan


Reheat the chicken:

  • Preheat the oven to 450°F.
  • Remove the chicken from the packaging and place it on a rimmed baking sheet. Bake the chicken for 20 to 25 minutes, or until the skin reaches your desired crispiness.

While the chicken roasts, make the salad:

  • In a large bowl, whisk together the lemon juice, mustard, and maple syrup. Stream in the olive oil while whisking until it is fully incorporated. Season with salt and pepper to taste.
  • Add the kale and apple and toss to coat. Sprinkle the salad with hazelnuts and parmesan.
  • Serve the salad alongside the chicken.
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Ashley Lonsdale is the chef at ButcherBox. Her big hope is for a world where everyone can access the joy of food. That hope is precisely why she spends her free time as an associate board member for the Food Education Fund and writing recipes for her newsletter FOODSTAR. Previously, she was the culinary director for Daily Harvest, a private chef, and a line cook in various New York City kitchens. She is a graduate of the French Culinary Institute.