Main Dishes/ salads

Chicken Kale Salad with Roasted Grapes

chicken kale salad with roasted grapes

I’m super excited about roasted grapes!  Why have I never done this before?

Roasting these black Muscatos added a sweet-tartness to this Chicken Kale Salad. The grapes started to take on the taste of a raisin, but just a hint.  It was still very much a grape.  I actually wish I had roasted a whole bunch and kept the extras as a snack.  I think this would also make a great addition to a cheese platter! Yum!!! (Ok, so I tested that out with a slice of some great bread and goat cheese, with two roasted grapes on top.  Oh yea, it was delicious!!!)

You could probably roast any table grape – this is just what I had on hand.  This is also a great way to use your produce before it goes bad!

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chicken kale salad with roasted grapes

You’ll want to roast them for an hour and 15 minutes, or until they start loosing some of their juices and they start to shrivel.

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chicken kale salad with roasted grapes

While the grapes are roasting, go ahead and stem your kale and give it a nice back rub… I mean massage.  This will help tenderize the leaves.  (I’ve been enjoying adding kale to so many recipes lately!  We have all learned about kale’s amazing health benefits lately, haven’t we!)

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You'll want to grab some rosemary and mince it up, then add to your olive oil.  You're going to heat this up in the microwave to infuse the oil with the rosemary flavor.

Prep the rest of your ingredients and make the vinaigrette.

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You’ll want to grab some rosemary and mince it up, then add to your olive oil.  You’re going to heat this up in the microwave to infuse the oil with the rosemary flavor.

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Once it cools, go ahead and strain through a sieve.

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I also add some course sea salt.  I’ve had this little bottle for awhile.  It was a gift from a friend and it was so cute I didn’t use it for awhile… as you can tell from the year on it.

You'll want to roast them for an hour and 15 minutes, or until they start loosing some of their juices and they start to shrivel.

I used a rotisserie chicken from the store as I was short on time, but definitely make your own if you can.  You’re going to add in the vinaigrette, toss to coat, then add the grapes and all other ingredients, ending with my favorite cheese, shaved Manchego.

make your vinegrette and prep your ingredients. S
Thanks to Melissa’s Produce for these delicious grapes from The Grapery Farm. Recipe inspired from Cooking Light Magazine.

Chicken Kale Salad with Roasted Grapes

Total Time: 1 hour, 20 minutes

Serving Size: 6

Chicken Kale Salad with Roasted Grapes

Use locally sourced, organic ingredients when you can.

Ingredients

  • 3 cups seedless table grapes
  • cooking spray
  • 3 tbsp EVOO
  • 2 tsp finely chopped rosemary
  • 6 cups kale, stemmed and cut
  • 2 tbsp white wine vinegar
  • 1/4 tsp course sea salt
  • 4 cups shredded skinless, boneless chicken breast
  • 2 tsp fresh lemon juice
  • 4 green onions, thinly sliced
  • 2 celery stalks, thinly sliced on the diagonal
  • 2 oz Manchego cheese, shaved

Instructions

  1. Preheat oven to 350°
  2. Spray a wire rack and place in a pan to catch the drippings.
  3. Arrange the grapes on the rack in a single layer and bake for 1 hour and 15 minutes, or until shriveled
  4. Cool on wire rack
  5. Meanwhile, combine oil and rosemary in a small microwave-safe container, microwave for 40 seconds
  6. Let cool for about 20 minutes then strain through a sieve; discard solids
  7. Place kale in a large bowl, message kale with hands until tender. Add strained oil, vinegar, and salt; toss to coat. Add roasted grapes, chicken, lemon juice, green onions, and celery; toss
  8. Top with cheese
http://farmtotablela.com/chicken-kale-salad-with-roasted-grapes/

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1 Comment

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