Under 30 Minutes

Chicken and Grape Salad

Supermarket rotisserie chicken comes together with sweet grapes and savory bacon in a fast, fresh dinner. This dish uses just half of a rotisserie chicken. Shred or slice the leftover meat and use in a sandwich, quesadilla, or pasta dish for another quick meal.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken and Grape Salad

Photography: Romulo Yanes

Source: Everyday Food, December 2011


  • 8 slices bacon, cut into 1/2-inch pieces
  • 1 rotisserie chicken (about 2 1/2 pounds)
  • 1/3 cup low-fat plain yogurt
  • 2 ounces blue cheese, crumbled (1/2 cup)
  • 3 tablespoons finely chopped chives
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 6 ounces red-leaf lettuce, torn into bite-size pieces (8 cups)
  • 1 cup seedless red grapes, halved


  1. In a medium skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crisp, about 9 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

  2. Meanwhile, shred half the chicken, discarding skin and bones. You should have about 2 cups meat. (Refrigerate remaining chicken, covered, up to 3 days.)

  3. In a medium bowl, mash together yogurt and cheese with a fork. Stir in chives and garlic and season with salt and pepper. In a large bowl, toss together chicken, bacon, lettuce, and grapes. Divide among four plates and serve with yogurt dressing.

Cook's Notes

Swap It: You can also use thinly sliced apples or pears in place of grapes in this salad.


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