Salad with Chicken, Roasted Grapes and Manchego

17 INGREDIENTS • 5 STEPS • 25MINS

Salad with Chicken, Roasted Grapes and Manchego

Recipe

4.0

2 ratings

This salad is loaded with chicken, roasted grapes, pistachios and manchengo. Feel free to mix things up, but don't mess with the dressing or the roasted grapes -they get deliciously tender, super sweet, and almost jammy in the oven.

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Salad with Chicken, Roasted Grapes and Manchego

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This salad is loaded with chicken, roasted grapes, pistachios and manchengo. Feel free to mix things up, but don't mess with the dressing or the roasted grapes -they get deliciously tender, super sweet, and almost jammy in the oven.

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

http://domesticate-me.com

25MINS

Total Time

$3.80

Cost Per Serving

Ingredients

Servings

2

us / metric

Salad

1 cup

Red Seedless Grapes

1 tsp

Extra-Virgin Olive Oil

1 pinch

plus more if needed

to taste

Freshly Ground Black Pepper

4 cups

Boston Lettuce, torn

or Any Soft Lettuce like Baby Green Oak Leaf, Bibb, or Butter Lettuce

1 cup

Roasted Chicken, shredded

1 stalk

Celery, thinly sliced

4 Tbsp

Manchego Cheese, shaved

3 Tbsp

Pistachios, roughly chopped

Dressing

1

Small Shallot

6

Fresh Basil Leaves

1 clove

2 Tbsp

Red Wine Vinegar

2 Tbsp

Extra-Virgin Olive Oil

1/2 tsp

to taste

to taste

Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

491

Fat

35.0 g

Protein

25.3 g

Carbs

23.9 g

Love This Recipe?

Salad with Chicken, Roasted Grapes and Manchego

Save

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

http://domesticate-me.com

Cooking Instructions

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step 1

Preheat the oven to 450 degrees F (230 degrees C).

step 2

Place the Red Seedless Grapes (1 cup) on a baking sheet and drizzle with the Extra-Virgin Olive Oil (1 tsp). Add Kosher Salt (1 pinch) and a little Freshly Ground Black Pepper (to taste) and toss to coat. Roast for 15 minutes, tossing halfway through the cooking time, until the grapes have softened and the skins are lightly browned in spots. Let cool slightly.

step 2 Place the Red Seedless Grapes (1 cup) on a baking sheet and drizzle with the Extra-Virgin Olive Oil (1 tsp). Add Kosher Salt (1 pinch) and a little Freshly Ground Black Pepper (to taste) and toss to coat. Roast for 15 minutes, tossing halfway through the cooking time, until the grapes have softened and the skins are lightly browned in spots. Let cool slightly.

step 3

Meanwhile, make the dressing. Place the Shallot (1), Fresh Basil Leaves (6) Garlic (1 clove), Red Wine Vinegar (2 Tbsp), Extra-Virgin Olive Oil (2 Tbsp), Honey (1/2 tsp), Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) in a small food processor or blender and process until smooth.

step 3 Meanwhile, make the dressing. Place the Shallot (1), Fresh Basil Leaves (6) Garlic (1 clove), Red Wine Vinegar (2 Tbsp), Extra-Virgin Olive Oil (2 Tbsp), Honey (1/2 tsp), Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) in a small food processor or blender and process until smooth.

step 4

Place the Boston Lettuce (4 cups) in a mixing bowl. Add the Roasted Chicken (1 cup), roasted grapes, and Celery (1 stalk), and toss gently to combine. Dive the mixture between to large plates or bowls. Top each salad with Manchego Cheese (4 Tbsp) and Pistachios (3 Tbsp). Drizzle each salad generously with the desired amount of dressing.

step 4 Place the Boston Lettuce (4 cups) in a mixing bowl. Add the Roasted Chicken (1 cup), roasted grapes, and Celery (1 stalk), and toss gently to combine. Dive the mixture between to large plates or bowls. Top each salad with Manchego Cheese (4 Tbsp) and Pistachios (3 Tbsp). Drizzle each salad generously with the desired amount of dressing.

step 5

Serve and enjoy!

step 5 Serve and enjoy!

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