Grilled Grapes and Chicken Salad

Total Time:
25 min
10 min
10 min
5 min

4 appetizer servings or 2 large servings

  • Grilled Grapes:
  • 8 ounces red grapes, broken into small bunches
  • 1 tablespoon olive oil
  • Dressing:
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 lemon, juiced
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Salad:
  • 2 stalks celery with leaves, sliced into 1/3-inch pieces
  • 2 grilled chicken breast halves, thinly sliced crosswise
  • 1 Granny Smith apple
  • 1/2 cup lightly toasted walnut halves or pieces
  • 4 Bibb lettuce leaves, for serving
  • Prepare a grill for medium-high heat.
  • For the grilled grapes: Drizzle the bunched grapes with the olive oil, turning to coat. Place in a grill basket on the grill and cook, gently turning to cook evenly, until the grapes are slightly soft and beginning to char and burst, 3 to 4 minutes. When cool enough to handle, remove the grapes from the stems and set aside.

  • For the dressing: Meanwhile, in a large bowl, whisk together the honey, Dijon mustard and lemon juice. Continue to whisk while slowly streaming in the olive oil. Season with salt and pepper.

  • For the salad: Add the celery and chicken to the bowl with the dressing. Core, halve, then slice the apple into 1/4-inch slices, and add to the bowl. Add the walnuts and cooled grapes to the bowl and toss to coat everything with the dressing.

  • To serve, line a salad plate with the lettuce leaves. Spoon a quarter of the chicken salad over the top of each leaf. Serve immediately.

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