GRAPE CHICKEN SALAD
Ready in no time, this Grape Chicken Salad is the perfect spring and summer lunch or dinner that uses fresh and tasty ingredients.
Provided by Brandie @ The Country Cook
Categories Appetizer Main Course Salad Sandwiches
Time 1h15m
Number Of Ingredients 11
Steps:
- Prep dressing by mixing all the ingredients for dressing in a large bowl.
- In the same bowl add salad ingredients and mix well until everything is coated.
- Place in the refrigerator for at least 30 minutes to 1 hour for flavors to blend.
- Garnish with pecans, chopped parsley or chives and serve with toast, croissants, brioche buns, crackers, or lettuce.
Nutrition Facts : Calories 339 kcal, Carbohydrate 6 g, Protein 18 g, Fat 27 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 61 mg, Sodium 273 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 21 g, ServingSize 1 serving
FARRO SALAD WITH OVEN-ROASTED GRAPES AND AUTUMN GREENS
Chewy farro-an Italian whole grain-is tossed with mixed greens in this colorful salad. It's flavored by two kinds of grapes that have been baked in a low oven to concentrate their sweetness and release their juices. The Concord grapes aren't seedless, but they make a beautiful garnish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 2h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees. Arrange red grapes in a single layer on a rimmed baking sheet. Sprinkle with 3/4 teaspoon salt. Place Concord grape bunches in the center of red grapes. Bake until grapes have shrunk to about half their size but are still juicy, about 1 hour 30 minutes. Let cool.
- Meanwhile, combine farro, 1 tablespoon rosemary, and 1 1/2 teaspoons salt in a medium saucepan; cover with water by 1 inch. Bring to a simmer, and cook until tender, about 25 minutes. Drain, and transfer to a bowl.
- Heat 1 tablespoon oil in a medium skillet over medium-high heat. Cook onions and remaining tablespoon rosemary for 2 minutes. Reduce heat to medium, and cook until onions are golden brown, about 2 minutes more. Add 1 tablespoon oil. Flip onions, and season with a pinch of salt. Cook, flipping, until onions are tender and browned on both sides, 8 to 10 minutes more. Remove from heat. Stir in vinegar and remaining 2 tablespoons oil. Pour mixture over farro; toss. Season with 1 teaspoon salt and some pepper. Stir in red grapes. Let stand for 20 minutes.
- Gently stir in greens just before serving. Arrange salad on a platter, and garnish with bunches of Concord grapes.
HEALTHY FARRO SALAD WITH AUTUMN GREENS AND ROASTED GRAPES
Hardy mixed greens are tossed with nutty farro, sweet roasted grapes and red onions, and a bright red-wine vinaigrette for a glorious grain salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees with a rack in the upper and lower thirds.
- In a medium saucepan, combine farro and 1 1/2 teaspoons salt; cover with water by 2 inches. Bring to a boil and cook until tender, about 25 minutes. Drain, and transfer to a bowl.
- Meanwhile, combine grapes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a baking sheet. Place red onion slices on a separate baking sheet and drizzle with 1 tablespoon olive oil. Flip slices and drizzle with another tablespoon olive oil. Season with salt and pepper. Transfer baking sheet with onions on the bottom rack of oven and baking sheet with grapes to top rack. Roast, flipping onions every 15 minutes, until onions are golden brown and grapes have burst, about 45 minutes.
- Transfer roasted grapes and onions to bowl with farro. Toss with remaining 2 tablespoons olive oil, red wine vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper. Toss well to combine and let cool, about 20 minutes.
- Immediately before serving, gently toss in greens. Season to taste with additional salt, pepper, and red wine vinegar. Transfer to a platter, top with goat cheese, if desired, and serve.
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