Chicken and Roasted Grape Salad
Description
This is not your everyday salad, but it is very simple to make! Serve it for a special meal when you want to make something a little different. The rosemary adds a nice flavor boost and the roasted grapes give it a different twist on your typical salad. I
Ingredients
3 c. seedless red grapes
cooking spray
3 T. extra-virgin olive oil
2 t. finely chopped rosemary
6 c. cut prewashed kale, stemmed
2 T. white wine vinegar
1/4 t. coarse sea salt
4 c. shredded skinless, boneless rotisserie chicken breast
2 t. fresh lemon juice
4 green onions, thinly sliced
2 celery stalks, thinly diagonally sliced
2 oz. Manchego cheese, shaved
Directions
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Preheat oven to 325 degrees.
Arrange grapes in a single layer on a wire rack set in a jelly-roll pan coated with cooking spray. Bake for 1 hour and 15 minutes or until slightly shriveled. Cool on wire rack.
While grapes bake, combine oil and rosemary in a small microwave-safe dish; microwave on high for 40 seconds. Remove from microwave, and let stand 20 minutes. Strain through a sieve into a bowl; discard solids.
Place kale in a large bowl; massage kale with hands until tender and dark green. Add strained oil, vinegar, and salt; toss to coat. Add roasted grapes, chicken, lemon juice, green onions, and celery; toss. Top with cheese.
Serves 6