Chicken and Roasted Grape Salad

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Chicken and Roasted Grape Salad
Photo: Randy Mayor; Styling: Lindsey Lower
Roasting mellows the tartness, deepens the flavor, and intensifies the sweetness of fresh grapes. The result? A midpoint between a raisin and a juicy fresh grape.
Serves 6 (serving size: about 1 1/4 cups)


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3 cups seedless red grapes
Cooking spray
3 tablespoons extra-virgin olive oil
2 teaspoons finely chopped rosemary
6 cups cut prewashed kale, stemmed
2 tablespoons white wine vinegar
1/4 teaspoon coarse sea salt
4 cups shredded skinless, boneless rotisserie chicken breast
2 teaspoons fresh lemon juice
4 green onions, thinly sliced
2 celery stalks, thinly diagonally sliced
2 ounces Manchego cheese, shaved


Hands-on: 15 Minutes
Total: 1 Hour, 40 Minutes

1. Preheat oven to 325°.

2. Arrange grapes in a single layer on a wire rack set in a jelly-roll pan coated with cooking spray. Bake at 325° for 1 hour and 15 minutes or until slightly shriveled. Cool on wire rack.

3. While grapes bake, combine oil and rosemary in a small microwave-safe dish; microwave at HIGH 40 seconds. Remove from microwave, and let stand 20 minutes. Strain through a sieve into a bowl; discard solids.

4. Place kale in a large bowl; massage kale with hands until tender and dark green. Add strained oil, vinegar, and salt; toss to coat. Add roasted grapes, chicken, lemon juice, green onions, and celery; toss. Top with cheese.

Created date

July 2014

Nutritional Information

Calories 342
Fat 14.3 g
Satfat 4.3 g
Monofat 6.4 g
Polyfat 1.5 g
Protein 34 g
Carbohydrate 22 g
Fiber 3 g
Cholesterol 98 mg
Iron 2 mg
Sodium 541 mg
Calcium 255 mg