Photo: Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad Recipe
Ingredients
Vinaigrette:
- 1/4 cup chardonnay vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil, plus more if needed
Grape Salad:
- 3 Fresno chiles
- Canola oil
- Salt and freshly ground black pepper
- 2 cups green seedless grapes, roughly chopped
- 2 cups red seedless grapes, roughly chopped
- 2 to 3 tablespoons chardonnay vinegar
- 2 to 3 tablespoons extra-virgin olive oil
Chicken:
- 3/4 cup apricot jam
- 3 tablespoons chardonnay vinegar
- 4 (6-ounce) boneless, skinless chicken breasts, pounded thin
- Canola oil
- Salt and freshly ground black pepper
- 1/4 cup roughly chopped fresh thyme
- 1 bunch watercress, for serving
- 1/2 cup sliced skin-on almonds, lightly toasted, for serving
Directions
For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
For the grape salad: Prepare the grill for direct grilling.
Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper. .
For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette
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By Tunaclipper
on March 11, 2013
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We really enjoyed this recipe, it was a great combinations of flavors, textures, and heat! Our store did not have the watercress so I substituted arugula instead and it worked out as a great sub. I thought the Chardonnay vinegar was good, but not sure it was worth the premium price compared to white wine vinegar. Also since I did not see the show, I did not know about recommended sides so I went ahead and cooked some rice. My wife was glad I did, but I really don't think this dish needs a side.....maybe a good crusty bread would be good.
By ckw1
Tempe, AZ
on March 09, 2013
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This dish comes together so easily, and is a great blend of tastes and textures. Awesome blend of flavors. This is a new favorite in my home.
By squash972
on February 28, 2013
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Delicious, light, and restaurant quality. Perfect for any season, will make again and again!
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