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

  • prep time15 min
  • total time 30 min
  • serves 4

A grilled chicken salad that pairs well with a Chardonnay for a wine and dine grilled meal.

23 Ratings
Directions for: Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad

Ingredients

Vinaigrette

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 Salad

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

3 Tbsp chardonnay vinegar

3 Tbsp extra-virgin olive oil

Chicken

¾ 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

Directions

Vinaigrette

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 Salad

1. 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.

Chicken

1. 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/

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