Description
Try this fresh grape salad from Chicken Salad Chick—juicy grapes, tender chicken, and a zesty vinaigrette for a quick, tasty lunch.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast (about 8 ounces)
- 4 cups mixed salad greens (arugula, spinach, and romaine)
- 1 cup seedless grapes, halved (red or green)
- ½ cup sliced almonds, toasted
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh mint
- For the vinaigrette:
- 3 tablespoons extra‑virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Prep the greens. Rinse the mixed salad greens and pat them dry. Place them in a large bowl.
- Add the protein. Fold in the shredded chicken, ensuring it’s evenly distributed.
- Incorporate the grapes. Sprinkle the halved grapes over the greens and chicken.
- Top with crunch. Add the toasted almonds, crumbled feta, and chopped mint.
- Make the vinaigrette. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
- Dress the salad. Drizzle the vinaigrette over the salad and toss gently until everything is coated.
- Serve immediately. The salad is best enjoyed fresh, but you can portion it into containers for a grab‑and‑go lunch.
Notes
- Use freshly cooked chicken for the best texture—avoid pre‑shredded canned options.
- Toast almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until golden.
- For extra zing, add a splash of balsamic vinegar to the vinaigrette.
- Keep the vinaigrette separate until just before serving to prevent soggy greens.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Chicken recipes
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: grape salad from chicken salad chick