Description
This salad pairs juicy red and green grapes with diced chicken breast and toasted almonds, all coated in a tangy lemon-balsamic vinaigrette. Crisp, colorful, and perfect for a light lunch or summer side.
Ingredients
- 2 cups mixed salad greens
- 2 cups cooked chicken breast diced
- 1 cup red seedless grapes halved
- 1 cup green seedless grapes halved
- 1/2 cup celery thinly sliced
- 1/4 cup red onion finely sliced
- 1/4 cup toasted almonds chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a small bowl whisk together the olive oil balsamic vinegar lemon juice Dijon mustard honey salt and pepper until well combined.
- In a large bowl combine the salad greens cooked chicken grapes celery red onion and toasted almonds.
- Drizzle the vinaigrette over the salad ingredients and toss gently until everything is evenly coated.
- Divide the salad among serving plates or bowls and serve immediately.
Notes
- You can substitute walnuts or pecans for the toasted almonds
- Rotisserie chicken works well to save time and add flavor
- Omit honey for a more tangy vinaigrette or add more for extra sweetness
- This salad is best enjoyed fresh to maintain the crisp texture of the greens and grapes