Maple Chicken Crunch Salad (Allergy Friendly)

A Refreshing Spin on a Bacon‑Packed Chicken Salad

This Crispy Chopped Salad mixes romaine, broccoli, cabbage, green onion, and carrot. It originally comes with a sweet‑smoky maple‑bourbon dressing, smoky bacon, and frosted almonds (taylorfarms.com). Of course, those include soy, wheat, and nuts. So here, I recreate the vibe—minus the allergens. The result remains crunchy, bright, tangy, and filling. You’ll still taste bacon’s smoky backbone, the sweetness of maple bourbon, and crisp, vibrant veggies. Plus, it’s easy enough for weeknights and elegant for guests.

Origins of the Maple‑Bourbon Bacon Chopped Salad

Chopped salads have roots in casual American cuisine—especially Texas‑style, with bold flavors and contrasting textures. Taylor Farms’ version leans into that trend. It combines hearty greens and cruciferous veggies with bacon and sweet elements. Their dressing uses maple syrup, brown sugar, cider vinegar, and real bourbon . It’s a sweet‑meets‑savory classic. But it also contains soy sauce (with gluten and soy) and frosted almonds. By updating it this way, you keep its soul—just remove the allergens.

What’s in This Allergy‑Friendly Version (and How You Can Switch It)

Here’s what you’ll combine to recreate the kit at home, allergen‑free:

Salad Base:

• Chopped romaine lettuce
• Finely chopped broccoli florets
• Thinly sliced red cabbage
• Thinly sliced savoy cabbage (or substitute all cabbage)
• Sliced green onion
• Shredded carrot

Crunch & Protein Topping:

• Crispy cooked bacon (check gluten‑free)
• Optional roasted pumpkin or sunflower seeds (replace almonds)

Dressings & Flavor:

• Homemade maple‑bourbon vinaigrette using olive oil, water, maple syrup, brown sugar, cider vinegar, a splash of bourbon, dehydrated onion and garlic, salt, pepper
• Optional: a drop of gluten‑free mustard or xanthan gum to emulsify

Substitutions and Swaps:

• Use kale or spring greens instead of cabbage
• For bacon-free version, use smoked turkey bacon or coconut bacon
• Seed swaps: pepitas or roasted chickpeas
• Skip bourbon and add a dash of smoked paprika for aroma

How to Make This Allergy‑Safe Maple‑Bourbon Bacon Chopped Salad

1. Prep the veggies. Chop romaine, broccoli, cabbages, green onions, and carrot. Combine in a large bowl.
2. Cook the bacon. Crisp bacon in a skillet. Drain and crumble. Reserve 2 tablespoons of drippings.
3. Make vinaigrette. In a small bowl, whisk together:
   • ¼ cup olive oil
   • 2 tablespoons maple syrup
   • 1 tablespoon brown sugar
   • 2 tablespoons cider vinegar
   • 1–2 teaspoons bourbon (optional)
   • Drippings from bacon (about 2 tbsp)
   • Pinch of salt and pepper
     Add a bit of dried onion or garlic powder if desired. Whisk until smooth.
4. Assemble the salad. Add bacon crumbles and seeds to the veggie mix. Toss lightly.
5. Dress it. Drizzle the vinaigrette over the salad. Toss gently until everything is coated.
6. Taste and adjust. Add salt, pepper, or a splash more vinegar if needed.
7. Serve right away. It’s best fresh. But leftovers stay crisp for a day if kept chilled.

Frequently Asked Questions

1. Is this salad really allergy‑free?
   Yes—no dairy, gluten, eggs, soy, or nuts. Just check that your bacon and maple syrup are allergen‑safe. Use seeds instead of nuts.
2. Can I skip the bacon?
   Absolutely. Use smoked turkey bacon or crispy roasted chickpeas to keep the smoky crunch.
3. What if I don’t want alcohol?
   Skip the bourbon. Add a dash of smoked paprika or a splash of extra vinegar for complexity.
4. Can I prep ahead?
   Yes. Chop veggies and make vinaigrette up to one day ahead. Cook bacon in advance too. Toss right before serving.
5. How long does it keep?
   Store covered in the fridge for one day. Re‑toss before serving, as the dressing may settle.
6. Is it vegan‑adaptable?
   Yes! Omit bacon and use coconut bacon or smoked tofu. Use olive oil, vinegar, maple, and smoked seasoning for the dressing.

This salad retains Taylor Farms’ bold, smoky‑sweet character. But now it’s safe for those avoiding common allergens. It’s crunchy, colorful, and easy to make. It shines at picnics, weeknight dinners, or lunch prep. Let me know how you customize it—I love hearing new twists!

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