This salad was originally posted in 2018, and every fall it has re-emerged with flavorful tweaks that make it my favorite in even more ways.
- Grilled & pulled chicken PLUS crispy, smokey turkey bacon
- Fresh fall grapes like Grapery’s gum drops (my new obsession)
- Tangy blue or gorgonzola cheese crumbles for an extra dimension of flavor
- Baby greens that are crisp, voluminous, and light and leafy enough to let the yummy dressing, satisfying protein, fruit, cheese, and nuts dominate each bite
- Toasted pecans, walnuts, or pine nuts: I love these sweet & spicy pecans or walnuts toasted with a drizzle of honey, pinch black garlic salt, and pinch cayenne.
- The dressing has survived the test of time as one of my absolute favorites: rich aged balsamic, quality olive oil, maple syrup, Dijon for thickness and flavor, earthy fresh thyme, and my key secret–pan glaze from the chicken and/or bacon.
We’re talking about one of the yummiest salads of all time here. It reads simple lunch but eats like a satisfying, chef-inspired meal with more flavor and texture than you could imagine. Smokey & salty meats, sweet & juicy grapes, tangy cheese, creamy avocado, crunchy spiced nuts, fresh & earthy veggies and herbs, and a homemade dressing that you will be licking from the bowl.
Chicken & Grape Salad with Maple Balsamic Dressing
Tender grilled chicken and crispy bacon, sweet & juicy grapes, creamy avocado, tangy blue or goat cheese, crisp greens and red onion, toasty nuts, and a super easy maple balsamic & thyme dressing come together in this INSANELY delicious and crave-worthy bowl of freshness.
Ingredients
For the salad:
- 1-2 cups baby Romaine or green leaf lettuce, roughly chopped
- 2-3 oz raw chicken breast
- sea salt and black pepper, to taste
- cooking spray or neutral oil for the pan
- 1 slice turkey bacon
- 2 Tbsp thinly sliced red onion
- 2 oz red grapes, halved
- 1/2 oz avocado, sliced
- 1/2 oz gorgonzola/blue cheese, crumbled (or sub honey goat cheese)
- 5-10 g spiced pecans, toasted spiced walnuts (with honey, salt, and cayenne), or toasted pine nuts
For the dressing: (enough for 1-2 salads)
- ~1 Tbsp broth or white wine for deglazing
- 1/2 tsp Dijon
- 2 tsp aged balsamic vinegar
- 1 tsp olive oil
- 1 tsp maple syrup
- 1/4 tsp fresh thyme leaves
- salt and pepper, to taste
Instructions
- Heat a skillet over medium heat; lightly coat with oil or cooking spray. Pound chicken to even thickness; season with salt and pepper. Cook about 3-5 minutes per side, or until cooked through. Set aside to cool. Cook turkey bacon alongside chicken on each side until crispy; set aside on a paper towel.
- Remove pan from heat, and immediately deglaze with a splash of broth or white wine, stirring to scrape up browned bits. Simmer a few seconds or until it reaches a syrupy consistency, then transfer to a small bowl.
- To the bowl with the pan glaze, add remaining dressing ingredients; whisk until thoroughly combined.
- Meanwhile, lightly toast nuts as desired. For example, place walnuts on a sheet of foil; lightly drizzle with honey, sprinkle with a pinch of sea salt (or black garlic salt) plus a pinch of cayenne; and toast in the toaster oven until golden and fragrant.
- When chicken and bacon have cooled, tear into pieces and add to a bowl with remaining salad ingredients. Toss with dressing.