Chicken Broccoli Roulade with Apple Salad and Maple Vinaigrette
1 minute read
If you’re craving a comforting yet fresh dinner that feels special without requiring much prep, this Chicken Broccoli Roulade with Apple Salad and Maple Vinaigrette is the perfect solution. Tender chicken stuffed with broccoli and cheddar is paired with a vibrant, fruit-forward salad and finished with a lightly sweet maple vinaigrette for a beautifully balanced meal.
Using frozen Sealand Chicken Roulades keeps things effortless. At the same time, the homemade salad and candied maple pecans elevate the plate into something dinner-party worthy. Ideal for weeknights, fall meals, or casual entertaining.
Chicken Broccoli Roulade with Apple Salad and Maple Vinaigrette
Remove the Sealand Chicken Roulade with Broccoli And Cheddar from the sealable bag and -lace on a parchment lined baking sheet.
Preheat the oven to 375 degrees F.
When the oven is hot, place the chicken in the oven and cook until it has cooked through, about 30 minutes.
In the meantime, prepare the salad.
Start with the maple pecans, add all ingredients in a skillet and cook over medium heat until caramelized and the maple syrup is absorbed by the nuts. This takes about 5-6 minutes.
Pour the pecans on to a baking sheet and spread them in a single layer until they cool down.
To make the vinaigrette : Mix all ingredients in a small jar and whisk until smooth.
For the salad: Add all ingredients into a large salad bowl.
Toss the salad with the maple vinaigrette and mix well.
Top with the maple pecans.
When the chicken is ready, serve it with the salad and enjoy.
