A grilled chicken salad that pairs well with a Chardonnay for a wine and dine grilled meal.
¼ cup chardonnay vinegar
1 Tbsp Dijon mustard
1 Tbsp whole grain mustard
Salt and freshly ground black pepper
⅓ cup extra-virgin olive oil, plus more if needed
Grape Salad3 fresno chiles
Canola oil
Salt and freshly ground black pepper
2 cups green seedless grapes, roughly chopped
2 cups red seedless grapes, roughly chopped
3 Tbsp chardonnay vinegar
3 Tbsp extra-virgin olive oil
Chicken¾ cup apricot jam
3 Tbsp chardonnay vinegar
4 6 oz. chicken breasts, boneless, skinless pounded thin
Canola oil
Salt and freshly ground black pepper
¼ cup fresh thyme, roughly chopped
1 bunch watercress, for serving
½ cup sliced skin-on almonds, lightly toasted, for serving
1. 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.
Grape Salad1. Prepare the grill for direct grilling.
2. 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.
Chicken1. Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
2. 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.
3. To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.
See more: Salad, Chicken, Grill
https://www.foodnetwork.ca/recipe/grilled-chicken-salad-with-apricot-glaze-homemade-mustard-vinaigrette-and-grape-salad/15767/
