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Hands-on Time
15 Mins
Total Time
1 Hour 40 Mins
Yield
Serves 6 (serving size: about 1 1/4 cups)
Photo: Randy Mayor; Styling: Lindsey Lower

How to Make It

Step 1

Preheat oven to 325°.

Step 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.

Step 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.

Step 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.

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