Barbecue Chicken And Grape Salad Recipes

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GRILLED CHICKEN SALAD WITH APRICOT GLAZE, HOMEMADE MUSTARD VINAIGRETTE AND GRAPE SALAD



Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad image

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 20

1/4 cup chardonnay vinegar
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more if needed
3 Fresno chiles
Canola oil
Salt and freshly ground black pepper
2 cups green seedless grapes, roughly chopped
2 cups red seedless grapes, roughly chopped
2 to 3 tablespoons chardonnay vinegar
2 to 3 tablespoons extra-virgin olive oil
3/4 cup apricot jam
3 tablespoons chardonnay vinegar
4 (6-ounce) boneless, skinless chicken breasts, pounded thin
Canola oil
Salt and freshly ground black pepper
1/4 cup roughly chopped fresh thyme
1 bunch watercress, for serving
1/2 cup sliced skin-on almonds, lightly toasted, for serving

Steps:

  • For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
  • For the grape salad: Prepare the grill for direct grilling.
  • Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper.
  • For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
  • Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
  • To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.

FARRO AND FRESH GRAPE CHICKEN SALAD



Farro and Fresh Grape Chicken Salad image

Provided by Food Network

Yield Serves 8

Number Of Ingredients 14

2 cups reduced sodium chicken broth
1 cup farro
1 teaspoon herbes de Provence
1 teaspoon kosher salt (divided)
1 medium zucchini, cut in ½-inch dice
3 cups diced cooked chicken
3 cups seedless California grapes, rinsed and halved
1/2 cup chopped smoked almonds
1/2 chopped parsley
1/3 cup lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper

Steps:

  • Combine the broth, farro, herbes de Provence and ½ teaspoon of the salt in a large saucepan over high heat. Bring to a boil, reduce the heat to a simmer, cover and cook until farro is tender, about 45 to 50 minutes. Stir in the zucchini, cook 1 minute and drain. Transfer to a large bowl and add the chicken, grapes, almonds and parsley to the farro.
  • In a small bowl, whisk together the lemon juice, zest, mustard, olive oil, pepper and remaining salt. Pour the lemon juice mixture over the farro salad and toss. Serve warm or at room temperature.
  • Serves 8.

BARBECUE CHICKEN AND GRAPE SALAD



Barbecue Chicken and Grape Salad image

Make and share this Barbecue Chicken and Grape Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 49m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried ancho chile powder
3/4 teaspoon salt, divided
1 lb boneless skinless chicken breast
1 teaspoon olive oil
3/4 cup green seedless grape, halved
3/4 cup red seedless grapes, halved
1/2 cup thinly sliced red onion
1/4 cup low-fat mayonnaise
1 tablespoon red wine vinegar
1 tablespoon fresh orange juice
1/4 cup coarsely chopped walnuts, toasted

Steps:

  • Preheat oven to 350°; combine onion powder, paprika, chili powder, and ½ teaspoon salt; sprinkle over chicken.
  • Heat oil in a large nonstick oven-proof skillet over med-high heat; add in chicken; saute 2 minutes on each side or until browned.
  • Wrap handle of skillet in foil; bake chicken in oven for 10 minutes or until done.
  • Remove chicken from pan and refrigerate until chilled; chop into bite-sized pieces.
  • Combine ¼ teaspoon salt, green grapes, and next 6 ingredients in a large bowl; add in chopped chicken; toss to coat.
  • Sprinkle salad with walnuts.

Nutrition Facts : Calories 239.7, Fat 7.6, SaturatedFat 1.1, Cholesterol 65.8, Sodium 518.9, Carbohydrate 15.4, Fiber 1.8, Sugar 11, Protein 28.2

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