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Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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


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


  1. 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.
  2. For the grape salad: Prepare the grill for direct grilling.
  3. 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.
  4. For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
  5. 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.
  6. To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.
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