Chicken and Grape Salad

chicken and grape salad
Photo: Romulo Yanes
Prep Time:
25 mins
Total Time:
25 mins

Supermarket rotisserie chicken comes together with sweet grapes and savory bacon in a fast, fresh lunch or 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.


  • 8 slices bacon, cut into ½-inch pieces

  • 1 rotisserie chicken (about 2 ½ pounds)

  • cup low-fat plain yogurt

  • 2 ounces blue cheese, crumbled (½ 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

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

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