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
How to Make It
Preheat oven to 325°.
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.
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.
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.
This salad is simple to make, but the roasted grapes give it an interesting twist that elevates it from the everyday. The intense flavor of the rosemary also added a nice flavor boost. I used romaine lettuce instead of kale, but otherwise I followed the recipe. My husband was skeptical when I described the salad to him, but he gobbled it up.