Grilled Chicken and Grape Salad
Keep it healthy during the cold months and fuel up with this Grilled Chicken Salad with Grapes and Almonds! A simple whole grain mustard dressing is the perfect addition to this nutrient-packed salad bowl!
When I’m not having sushi rolls for lunch (which I’m having quite often, I must confess), I love to make myself what I call a “protein salad”.
These salads are usually composed of any sort of meat – most of the time chicken breast, but also beef and lamb + salad and any vegetable I have on hands.
I chop everything, toss it with a little bit of dressing and call it a day. It’s a good way to clean up the leftovers and the result is always different. And that’s pretty much how this chicken salad with grapes and almonds was born!
I had chicken in my fridge + grapes on my counter so I opened the cupboard and started playing around!
I grilled the chicken with some Dijon mustard (have you ever tried that? So delicious!) and thought the almonds would be perfect to add the “crunch” this grilled chicken salad needed.
Chicken, grapes, and almonds work so well together! And in less than 30 minutes, you can have this healthy and satisfying chicken salad with grapes on your table. What’s not to love?!
If you tried this Grilled Chicken Salad with Grapes and Almonds, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Grilled Chicken and Grapes Salad
Keep it healthy during the cold months and fuel up with this Grilled Chicken Salad with Grapes and Almonds! The simple whole grain mustard dressing is the perfect addition to this nutrient-packed salad bowl!
- 1.5 lbs chicken breast 680 g, about 2 breasts, cut in half lengthways
- 1 tbsp Dijon mustard
- 8 cups packed lettuce, shredded (I used Iceberg lettuce)
- 1 1/3 cups seedless green grapes cut in half (about 10 grapes per serving)
- 1/2 cup roasted almonds roughly chopped (about 2 tbsp per serving)
- 1/2 tbsp whole grain mustard
- 1 tbsp white wine vinegar
- 1/4 to 1/3 cup extra virgin olive oil depending on how thick you like your dressing
- sea salt to taste
Heat a grill pan over medium-high heat. When hot, spray lightly with olive oil and brown chicken, about 3 minutes on each side. Brush with mustard and cook for an additional 2-4 minutes per side, or until chicken is cooked through (but still moist and juicy!). Set aside.
While chicken is cooling, prepare the salad. Shred the lettuce, cut the grapes and chop the almonds. Place in four plates or in a salad bowl. Cut chicken into pieces and add to salad.
Prepare the dressing. Add all the dressing ingredients in a blender (I love my Tribest personal blender for that!) and blend until smooth. You could also whisk the ingredients in a bowl, but I like this dressing extra smooth. Drizzle over salad and serve.