Salads

Grilled Chicken and Grape Waldorf Salad

Named after the Waldorf-Astoria Hotel in New York, where it was first served, this salad is a take on an original Waldorf by adding sweet barbecued grapes.

Prep Time

Servings

Salad

1 head of romaine lettuce, cut into bite-sized pieces (1)

4 green onions, thinly sliced (4)

3 stalks of celery, thinly sliced (3)

1 red apple, julienned (1)

1 cup chopped walnuts (250 mL)

1/2 cup fresh parsley, chopped (125 mL)

1/2 cup crumbled blue cheese (125 mL)

2 large (8 oz) boneless, skinless chicken breasts, butterflied (450 g)

2 cups red grapes (about 60 grapes) (500 mL)

Canola cooking spray

Dressing

1/4 cup canola oil (60 mL)

2 Tbsp white wine vinegar (30 mL)

1/4 tsp Dijon mustard (1 mL)

1/8 tsp salt (1 mL)

1/8 tsp pepper (1 mL)

If using bamboo skewers, soak in water for at least 30 minutes before grilling.
Preheat barbecue to 300°F (150°C).
In a large bowl, combine lettuce, onions, celery, apple and parsley. Toss and set aside.
Using 4 skewers, thread enough grapes to fill the skewer and lightly spray with canola cooking spray. Set aside.
On a cutting board, butterfly breasts by placing one hand on top of the chicken breast (keeping your fingers tucked upward for safety). Slice chicken breast horizontally, cutting almost through to the other side. Repeat with other chicken breast. Open chicken breasts like a book, spray with canola cooking spray and season with salt and pepper.
When grill reaches temperature place a grill mat on one side of the barbecue grill. Place grape skewers on mat. On the other side of the grill, place butterflied chicken breasts. Cook grapes for 5-7 minutes or until grapes appear brown and have caramelized. Cook chicken for 3-5 minutes each side or until both sides have char grill marks and is cooked through. Remove from grill cover and rest chicken for 10 minutes. Finish chicken by slicing into strips.
In a medium sized frying pan over medium-high heat, toast walnuts for 5-7 minutes until brown and fragrant. Toss often being careful not to burn.
In a small bowl or jar with a lid, combine dressing ingredients and whisk or shake to combine.
Toss salad with dressing and portion into bowls. Remove grapes from skewers and add to each dish. Top with cheese, toasted walnuts and chicken strips.
Serve and enjoy.

Ingredients

Salad

1 head of romaine lettuce, cut into bite-sized pieces (1)

4 green onions, thinly sliced (4)

3 stalks of celery, thinly sliced (3)

1 red apple, julienned (1)

1 cup chopped walnuts (250 mL)

1/2 cup fresh parsley, chopped (125 mL)

1/2 cup crumbled blue cheese (125 mL)

2 large (8 oz) boneless, skinless chicken breasts, butterflied (450 g)

2 cups red grapes (about 60 grapes) (500 mL)

Canola cooking spray

Dressing

1/4 cup canola oil (60 mL)

2 Tbsp white wine vinegar (30 mL)

1/4 tsp Dijon mustard (1 mL)

1/8 tsp salt (1 mL)

1/8 tsp pepper (1 mL)

Did you know?

When used in dairy cow feed, canola meal can increase milk production by 1 litre per cow per day.

Did you know?

Canola oil’s high smoke point (468°F) makes it ideal for sautéing, stir frying and deep frying.

Directions

If using bamboo skewers, soak in water for at least 30 minutes before grilling.
Preheat barbecue to 300°F (150°C).
In a large bowl, combine lettuce, onions, celery, apple and parsley. Toss and set aside.
Using 4 skewers, thread enough grapes to fill the skewer and lightly spray with canola cooking spray. Set aside.
On a cutting board, butterfly breasts by placing one hand on top of the chicken breast (keeping your fingers tucked upward for safety). Slice chicken breast horizontally, cutting almost through to the other side. Repeat with other chicken breast. Open chicken breasts like a book, spray with canola cooking spray and season with salt and pepper.
When grill reaches temperature place a grill mat on one side of the barbecue grill. Place grape skewers on mat. On the other side of the grill, place butterflied chicken breasts. Cook grapes for 5-7 minutes or until grapes appear brown and have caramelized. Cook chicken for 3-5 minutes each side or until both sides have char grill marks and is cooked through. Remove from grill cover and rest chicken for 10 minutes. Finish chicken by slicing into strips.
In a medium sized frying pan over medium-high heat, toast walnuts for 5-7 minutes until brown and fragrant. Toss often being careful not to burn.
In a small bowl or jar with a lid, combine dressing ingredients and whisk or shake to combine.
Toss salad with dressing and portion into bowls. Remove grapes from skewers and add to each dish. Top with cheese, toasted walnuts and chicken strips.
Serve and enjoy.

Nutritional Analysis

Calories

656

Total Fat

47.4 g

Saturated Fat

6.7 g

Cholesterol

96 mg

Sodium

379 mg

Carbohydrates

23.6 g

Fiber

7 g

Protein

40 g

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