Grapes are wonderful fruits either on their own, with wine and cheese, incorporated into a fruit salad dessert, or tossed in a chicken salad. Here is a grape salad recipe that is perfect for hot summer days, either as a quiet meal for family or served at a weekend barbeque. The combination of cantaloupe, green grapes, blueberries and pineapple is absolutely delicious and also makes a nice breakfast fruit salad all on its own.
Chicken Grape Salad Recipe
Ingredients – Salad
3 1/2 cups cooked chicken, cut into cubes
torn lettuce leaves – use a mixture of romaine, mustard greens, and arugula
3/4 cup of diced pineapple
1 small cantaloupe made into melon balls
1 1/4 cups strawberries, rinsed and sliced
1 cup green grapes
1/2 cup blueberries
2 tbsp pecans
Ingredients – Dressing
1/4 cup vinegar
3 tbsp organic liquid honey
2 tbsp lime juice
1 tsp poppy seeds
1/4 tsp dry mustard
1/2 cup extra virgin olive oil
Set the chicken cubes in a large bowl. In a separate medium sized bowl, use a wire whisk to combine the vinegar, honey, lime juice, poppy seeds and dry mustard. Gradually pour in a thin stream of olive oil while whisking. Once the dressing is mixed, pour 1/3 of the dressing into a small glass container. With the remaining dressing, pour it over the chicken cubes, gently mixing it in so that the chicken is completely covered. Cover the bowl of chicken with saran wrap and chill in the refrigerator for about one hour. When you are ready to serve, use six large plates and arrange lettuce leaves as a base on your plates. Set the cantaloupe melon balls in a ring on each plate, with the diced pineapple forming an inner ring. Use a spoon to place a mound of chicken cubes in the center. Use a separate medium sized bowl for the strawberries, green grapes and blueberries. Pour the dressing in the glass container over the fruit and toss gently. Place several spoons of the berry mixture over the chicken and other fruit on each plate. Garnish with pecans.
This recipe makes six servings with 426 calories each. There are 2 grams of dietary fiber, 7 grams of fat, 31 grams of carbs and 24 grams of protein in each serving. This dish makes a lovely summer main course, and can be served with a chilled summer soup and whole grain bread. For dessert serve a light pumpkin custard and your food groups will be covered!