Logic defying fruity chicken salad

Fruity chicken salad

Let it be said that this salad is weird. Good weird, but weird none the less. The recipe was heavily inspired by a recipe on the Pinch of Yum website (you can see the original recipe here) but I’ve adapted it quite a bit. When I first came across this salad, I have to say, I initially recoiled in horror. I mean c’mon – chicken and grapes?! Is this a thing? Is it something that the US has embraced wholeheartedly? Well it sure aint a thing here in Scotland. Sheer curiosity made me try this recipe, and if I’m honest, there was a teeny tiny little bit of me that was hoping it would be horrible, just so I could say ‘I told you so’.

I won’t be saying ‘I told you so’ in this instance however. It was delicious, still weird, but darn delicious. Throw caution to the wind and try it for yourself. You might just like it.


For the Salad

2 large chicken breasts, oven baked and cut into thin slices

½ tsp salt

½ tsp pepper

2 cups red seedless grapes, halved

3 cups iceberg lettuce, sliced

½ cup feta cheese, crumbled

½ cup whole almonds

For the Dressing

1 tbsp butter, melted

1 tbsp olive oil

2 tbsps freshly squeezed orange juice

1 tbsp wholegrain mustard

1 tbsp honey

½ tsp garlic, minced


Preheat your oven to 200˚C. Place your chicken breast on a non-stick baking tray, coat lightly with olive oil and season with salt and pepper. Bake for 20 minutes until cooked through. Remove from the oven, leave to cool then thinly slice and set aside.

Chop the grapes, feta, iceberg lettuce and combine in a large salad or mixing bowl. Add in the chicken and almonds and mix well to distribute the ingredients evenly.

To make the dressing, melt the butter then add all of the other dressing ingredients. Whisk until combined.

To serve, spoon onto a large serving dish and drizzle the dressing over the top.

Serves 4


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