Maple BBQ Chicken and Salad with Lyman Orchards - WFSB 3 Connecticut

Maple BBQ Chicken and Salad with Lyman Orchards

Lyman orchards is celebrating their 41st Annual Winterfest, a wintertime family-friendly event.  They've partnered with the folks at Powder Ridge to build a snowboard and tubing park.  They have championship carvers creating frozen works of art in their Ice Carving demonstrations.  Feel what it's like to run with the Iditarod with their Husky Sled Dog rides.  They also have horse-drawn wagon rides, food sampling in the Apple Barrel Market and much more!




February 23-24


Lyman Orchards, Middlefield, CT



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Today's Recipe:  Maple Barbeque Chicken on Lyman's 1741 Salad


1741 Salad:

  • 8 oz. Field Greens
  • 1 oz. Sun dried Cranberries
  • 1 oz. Sunflower Seeds
  • 1 oz. Roasted Red Peppers – ¼" dice
  • ½ med Red Onion – sliced thin
  • 2 oz. Blue Cheese Crumbles

Assemble in order

  • Maple Vinaigrette
    • ½ tsp dried basil
    • ¼ Cup white wine vinegar
    • ½ Cup Pure CT Maple Syrup
    • Juice of ½ Lemon (squeezed)
    • 1 Cup Olive Oil
    • Salt & Pepper to taste

Put all ingredients in bowl and whisk well – Pour over 1741 Salad

  • Maple Barbeque Marinade
    • 4 TBS Vegetable Oil
    • 1 med yellow onion fine dice
    • 2 cloves garlic minced
    • ½ Cup ketchup
    • 1 Cup Pure CT Maple Syrup
    • 2 Cups Chicken Broth
    • Juice of 1 fresh Lemon (squeezed)
    • Salt & Pepper to taste
    • 6 (six) 4 oz. boneless/skinless Chicken Breasts

Put all ingredients (except chicken) into a bowl and mix.

Put Chicken into a ziplock back and cover with marinade. Let sit at least 2 hours or up to overnight.

Grill or pan fry chicken until done.

Cut chicken into strips or chunks and spread over salad.