Warm Chicken and Grape Salad

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

If you're preparing the salad for guests, for the sake of beautiful presentation, serve it on a flat platter. Allergy sufferers can replace walnuts with pine nuts. If someone doesn't like mayonnaise, you can substitute the suggested dressing with a honey-mustard vinaigrette.

Ingredients

Skin-On Chicken Breasts - 2 pieces
Arugula - 2 bunches
Seedless Green Grapes - 3.5 oz
Pears - 1 piece
Walnuts - 2 spoons
Mayonnaise - 1 tablespoon
Meyer Lemon Juice - 2 spoons
Olive Oil - 2 spoons
Celery stalk - 2 pieces

Step by Step guide

Step 1

Sear the chicken breast with black pepper and a small amount of salt. If possible, it's better to grill it on a grill pan, as this will give the breast a more appealing appearance.

Step 2

Cut the grapes in half, dice the pear, and slice the celery stalks into half-moons. Chop the cooked chicken breast, but not too finely.

Step 3

Place arugula at the bottom of the salad bowl, then add grapes, celery, and pear, and top with the chicken breast.

Step 4

Prepare the dressing: thoroughly mix mayonnaise, the juice of half a lemon, and olive oil, then add pepper to taste.

Step 5

Drizzle the dressing over the salad and gently toss it, preferably using two spoons or spatulas. Heavier ingredients will tend to sink to the bottom of the bowl, while the salad will rise to the top, but for aesthetic purposes, it's better to keep the chicken breast on top. Then, sprinkle the salad with coarsely broken walnuts.