Roasted Chicken And Grapes Pasta Salad Recipes
ROASTED CHICKEN AND GRAPES PASTA SALAD
Use a store-bought rotisserie chicken for even faster preparation. And while it looks like a lot of ingredients, most are pantry staples for the yummy dressing.
Provided by Lesley Baradel
Categories Chicken & Poultry Pasta Salads
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Drain and allow to cool completely.
- In a large bowl, combine orange juice, lemon juice, olive oil, mustard, sugar, salt, pepper and rice vinegar. Whisk together well.
- Add cooked pasta, chicken, grapes, celery, red onion, walnuts, and parsley. Toss gently to combine. Refrigerate until ready to serve.
Nutrition Facts : Calories 368 kcal, Carbohydrate 48 g, Protein 25 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 150 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
PAN ROASTED CHICKEN THIGHS WITH GRAPES AND OLIVES
Our chopped challenge this week was grapes. We really wanted to cook with them, but needed to figure out how to balance out their sweetness. The combo of grapes with chicken thighs and lots of salty ingredients hits the perfect salty/sweet note. Chopped Basket Ingredient: Grapes
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle the chicken liberally with salt and pepper. Heat the canola oil in a large, ovenproof high-sided skillet over medium-high heat until it shimmers. Sear the chicken, skin-side down, until golden brown, 3 to 4 minutes. Then flip and brown the other side, 3 to 4 minutes. You may need to do this in two batches to avoid crowding the skillet. Transfer the browned chicken and any juices to a baking sheet or large plate.
- Lower the heat to medium and add the garlic, 1 cup of the grapes, the olives, capers, oregano, wine and 1/2 cup water. Stir to combine and cook until the liquid has reduced by half, 6 to 8 minutes. Stir in the butter. Add the chicken and any juices back to the skillet, skin-side-up. Sprinkle the remaining grapes around the chicken. Continue cooking over medium heat until the internal temperature reaches 160 degrees F, 6 to 8 minutes.
- Set the oven to broil with a rack set about 4 inches from the broiler.
- Place the skillet underneath the broiler to crisp the chicken skin, about 2 minutes. Watch carefully to avoid burning.
- To serve, divide the warm couscous among 4 plates and top each plate with 2 of the chicken thighs and a large spoonful of the sauce.
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