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.
