Dijon Chicken Salad
with Grapes & Honey-Roasted Nuts
This compelling salad is deceptively simple. It is great without greens, but it really shines with an assortment of lovely lettuces.
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt or taste
1/4 teaspoon freshly ground black pepper or to taste
1/2 cup vegetable oil
1 pound grilled chicken meat, sliced
2 cups California seedless grapes
3/4 cup celery, sliced
1/4 cup green onion, sliced
4 ounces mixed honey-roasted nuts
1/3 cup prepared Honey-Dijon dressing
4 to 6 cups salad greens or chopped romaine lettuce
- For Honey-Dijon Dressing: In a small mixing bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. While continuing to whisk mixture, slowly pour in vegetable oil in a small stream, whisking constantly until fully incorporated and slightly thickened. (Place the bowl on a damp tea towel to prevent it from slipping.) Store any unused portion in the refrigerator. Makes about 1 cup.
- For Salad: In a large bowl, toss together chicken, grapes, celery, green onion and nuts with the dressing. Serve salad on a bed of greens.
Makes 4 servings.
Recipe provided courtesy of California Table Grape Commission.