Grilled Grapes And Chicken Salad Recipes

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GRILLED CHICKEN SALAD WITH SEASONAL FRUIT



Grilled Chicken Salad with Seasonal Fruit image

Both beautiful in presentation and taste, this salad uses fresh berries in summer (strawberries, blueberries, raspberries, or blackberries), and orange segments in winter. Anytime of year this composed salad will bring rave reviews.

Provided by Karena

Categories     Salad     Green Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 11

1 pound skinless, boneless chicken breast halves
½ cup pecans
⅓ cup red wine vinegar
½ cup white sugar
1 cup vegetable oil
½ onion, minced
1 teaspoon ground mustard
1 teaspoon salt
¼ teaspoon ground white pepper
2 heads Bibb lettuce - rinsed, dried and torn
1 cup sliced fresh strawberries

Steps:

  • Preheat the grill for high heat.
  • Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
  • Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
  • In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
  • Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Nutrition Facts : Calories 566.6 calories, Carbohydrate 23.2 g, Cholesterol 43.1 mg, Fat 46 g, Fiber 2.3 g, Protein 17.8 g, SaturatedFat 5.9 g, Sodium 428.4 mg, Sugar 19.2 g

CHICKEN SALAD WITH GRAPES RECIPE



Chicken Salad with Grapes Recipe image

Chicken Salad with Grapes Recipe - This chicken salad recipe makes a delicious, quick meal. Made with chicken, grapes, and roasted nuts, it is always a favorite!

Provided by Robyn Stone | Add a Pinch

Categories     Main Course

Time 5m

Number Of Ingredients 9

4 cups cooked, chopped chicken
1 cup chopped celery
1 cup red seedless grapes (halved)
1/2 cup dried cranberries
1/2 cup roasted pecans (chopped)
1 cup mayonnaise (or Greek Yogurt)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
celery leaves (chopped (optional))

Steps:

  • Add chopped chicken to a large bowl along with celery, grapes, dried cranberries, chopped pecans, mayonnaise, salt and pepper. If using chopped celery leaves, add these as well. Stir together until just combined.

Nutrition Facts : Calories 262 kcal, Carbohydrate 11 g, Protein 40 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 106 mg, Sodium 279 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

SIMPLE CHICKEN SALAD WITH GRAPES



Simple Chicken Salad With Grapes image

Use a store-bought rotisserie chicken or leftover cooked chicken to fast-track this easy lunch or summer dinner chicken salad with grapes.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner     Sandwiches     Salad

Time 15m

Yield 4

Number Of Ingredients 8

1 1/2 cups cooked skinless chicken (cut into 1/2-inch cubes or shredded)
1/2 cup finely chopped celery (with leaves)
1 scallion (retaining about 2 inches of green and cut crosswise into 1/8 inch-thick slices)
3 to 4 tablespoons mayonnaise (adjust as needed for desired consistency)
Salt and pepper, to taste
12 red or green seedless grapes (halved)
Optional: dash of curry powder (or to taste), toasted chopped nuts , halved grape tomatoes
Lettuce for serving, optional

Steps:

  • Gather the ingredients.
  • Combine the diced or shredded chicken, chopped celery, and scallion slices with 3 tablespoons of mayonnaise in a large bowl. Toss to evenly distribute the ingredients.
  • Add more mayonnaise, if desired, and season with salt and freshly ground black pepper.
  • Add the halved grapes and curry powder, tomatoes, and nuts if using. Toss gently to combine.
  • Mound the salad on greens or lettuce leaves for a light and delicious lunch or dinner salad.

Nutrition Facts : Calories 217 kcal, Carbohydrate 6 g, Cholesterol 53 mg, Fiber 1 g, Protein 16 g, SaturatedFat 3 g, Sodium 296 mg, Sugar 5 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g

GRILLED GRAPES AND CHICKEN SALAD



Grilled Grapes and Chicken Salad image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 appetizer servings or 2 large servings

Number Of Ingredients 13

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.

Steps:

  • 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.

GRILLED CHICKEN SALAD WITH APRICOT GLAZE, HOMEMADE MUSTARD VINAIGRETTE AND GRAPE SALAD



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

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 20

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
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

Steps:

  • 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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CHICKEN WALDORF SALAD WITH GRAPES RECIPE | CHEFDEHOME.COM
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  • Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
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