Grilled Grapes and Chicken Salad
- Level: Easy
- Yield: 4 appetizer servings or 2 large servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 374
- Total Fat
- 25
- Saturated Fat
- 3
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 22
- Protein
- 13
- Cholesterol
- 32
- Sodium
- 505
- Total: 30 min (includes cooling time)
- Active: 15 min
Ingredients
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.
Directions
- 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.