Seasonal Potluck: Chicken Salad with Grapes and Pecans

It’s the last day of Grape month over at Seasonal Potluck! This is a quick and easy salad that is perfect for a fall lunch. I am a mayonnaise hater, so I love that this salad has a citrus vinaigrette instead. It’s also an easy, make-ahead recipe, which is always a plus with busy schedules!

If you haven’t had a chance, check out our GRAPE page for more recipes, or to link up your own! And stay tuned for November’s featured ingredient reveal tomorrow!

Chicken Salad with Grapes and Pecans, serves 4

  • 1/3 cup olive oil
  • 1/3 cup orange juice
  • Zest of one lemon
  • 1/2 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 pound boneless skinless chicken breast halves
  • 1 cup red grapes, cut in half
  • 1/2 cup diced celery
  • 1/4 cup toasted pecan pieces

For the Vinaigrette, mix all ingredients in small bowl until well blended. Refrigerate 1/2 of the vinaigrette to use as dressing. Place chicken in large resealable plastic bag or glass dish. Add remaining vinaigrette; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently. Cut chicken into thin slices.

Toss together chicken, celery, grapes and pecans. Drizzle with remaining dressing. Toss to coat.

This entry was posted in Recipes, Salads, Seasonal Potluck and tagged , , , , , . Bookmark the permalink.

Leave a Reply