chicken-grape-salad

Healthy Chicken Salad with Grapes and Almonds

This is a quick and healthy way to use up leftover chicken and creative a substantial salad.  It makes a very refreshing light meal with a base of greens. You can get creative with it too!

I love to have some chicken breast meat on hand.  I often poach a few breasts and stick them in my freezer so I can pull them out and dress them up on short notice.  Baking and BBQing tends to dry the chicken out so I sometimes cut the raw breasts into roughly 1 1/2 ” chunks.  If you bring a big pot of water to a boil you can dump in the chicken cubes and they are cooked in 4-5 minutes.

You can get fancy and add a tsp each of salt, sugar and soya sauce to the water. That adds a little layer of umami but it can sometimes interfere with your finished dish.  For this light and refreshing salad I just poached the breasts in water – period.

This is a great way to use up leftover rotisserie chicken as well.

When I make this I would further dice the cooked chicken chunks.  I aim to have all the chopped ingredients roughly the same size.  If the ingredients are all different sizes it can be ‘clunky’ to eat!

Variations

I have listed a number of optional ingredients that you choose to include if you are inclined.  I wouldn’t suggest adding all of them – the salad would get too busy. The Granny Smith apples are a nice addtion.  That really makes it a substantial lunch salad. If you decide to add apple then you might want to sub the almonds for walnuts and you would have a bit of a Waldorf thing going on.

This might be my way of trying to hurry spring along but I can assure you this salad is great year round!

 

 

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chicken-grape-salad
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Servings
servings
Ingredients
Base salad
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Servings
servings
Ingredients
Base salad
chicken-grape-salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Toast almond slices in a non-stick skillet over medium high heat on stove. Watch them carefully since nuts can burn quickly. Toasting the slices might take 5-8 minutes.
  2. Cut chicken, celery and grapes (and any of the optional ingredients) into small uniform pieces.
  3. Mix in mayonnaise, salt and pepper.
  4. Plate up some lettuce or greens of you choice. Top with a 1/4 of the chicken salad mix. Top with toasted almonds. (Garnish also with hot pepper flakes, paprika or parsely if using).
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