Grilled Grapes and Chicken Salad

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  • Level: Easy
  • Total: 30 min (includes cooling time)
  • Active: 15 min
  • Yield: 4 appetizer servings or 2 large servings
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Grilled Grapes:

8 ounces red grapes, broken into small bunches

1 tablespoon olive oil


2 tablespoons honey

1 teaspoon Dijon mustard

1/2 lemon, juiced

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper


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.


  1. 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.
  2. 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.
  3. 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.
  4. 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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