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

Name: Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl.
2
Slowly whisk in about the olive oil and until emulsified.
3
Taste; whisk in a few more tablespoons olive oil, if desired.
4
For the grape salad: Prepare the grill for direct grilling.
5
Brush the chiles with oil and season with salt and pepper.
6
Grill until charred on all sides.
7
Remove to a bowl, cover and let steam for 15 minutes.
8
Remove the skins and coarsely chop.
9
Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil.
10
Season with salt and pepper.
11
.
12
For the chicken: Whisk together the apricot jam and vinegar.
13
Season with salt and 1/4 teaspoon black pepper.
14
Brush the chicken on both sides with oil and sprinkle with salt and pepper.
15
Grill until the first side is golden brown, about 2 1/2 minutes.
16
Turn, brush with the glaze and sprinkle on the thyme.
17
Cook until just cooked through, another 2 to 3 minutes.
18
Remove to a serving platter.
19
To serve, top with the grape salad, then the watercress and finally the almonds.
20
Drizzle with the vinaigrette.

1015

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup chardonnay vinegar, 1 tablespoon Dijon mustard, 1 tablespoon whole grain mustard, Salt and freshly ground black pepper, and more.

Yes, Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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