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Chicken and Roasted Grape Salad

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 15 mins
Total time 1 hr, 40 mins
Yield Serves 6 (serving size: about 1 1/4 cups)
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.


  • 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

Nutrition 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

How to Make It

  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.