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Chicken and Grape Salad

    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
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    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.
    Everyday Food, December 2011
    • Prep Time 25 minutes
    • Total Time 25 minutes
    • Yield Serves 4
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    Ingredients

    • 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

    Directions

    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 Note

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

    Recipe Reviews

    • Hostaqueen
      2 Feb, 2012

      I made this salad for a girl's party and it was a tremendous hit. Everyone wanted the recipe! And it was so easy to put together. It's definitely on my repeat list.

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