Grilled Chicken and Grape Salad
29
Jul
Jul
Serve as an appetizer or even dinner with a hardy bowl of soup.
For the dressing:
2 tbsp white wine vinegar
2 tsp olive oil
¾ tsp Dijon mustard
¼ tsp salt
½ tsp ground pepper
For the salad:
1 lb chicken breast, butterflied or pounded thin
¼ cup pecans
4 cups baby spinach or mixed greens
1 cup seedless green grapes, halved
1 cup seedless red or black grapes, halved
1 large yellow bell pepper, thinly sliced
1 cup sugar snap peas, strings removed
¼ cup sliced scallions
1
To prepare dressing, combine first five ingredients in a jar or blender; blend or whisk until smooth.
2
Preheat grill or grill pan to medium high. Brush with oil. Grill chicken 2–3 minutes per side or until nice grill marks appear. Remove from grill and set aside.
3
Preheat oven to 350°F. Spread pecans on a rimmed baking sheet. Bake pecans for 5 to 8 minutes, stirring every 2 minutes, until just toasted.
4
Slice snap peas in half or thirds. Slice grilled chicken into strips.
5
Place chicken, salad greens, grapes, snap peas, yellow pepper, scallions in a large bowl. Drizzle with dressing; toss gently to coat.
Ingredients
For the dressing:
2 tbsp white wine vinegar
2 tsp olive oil
¾ tsp Dijon mustard
¼ tsp salt
½ tsp ground pepper
For the salad:
1 lb chicken breast, butterflied or pounded thin
¼ cup pecans
4 cups baby spinach or mixed greens
1 cup seedless green grapes, halved
1 cup seedless red or black grapes, halved
1 large yellow bell pepper, thinly sliced
1 cup sugar snap peas, strings removed
¼ cup sliced scallions