<b>Ingredients for Chicken Rice and Grape Salad (ready in 15 minutes):</b>
**For the Chicken**:
- boneless, skinless chicken breasts/thighs
- grape seed oil
- salt
- pepper
**For the Salad**:
- organic brown rice or whole wheat couscous or quinoa (or mixed-blend)
- red or green seedless grapes, sliced if large
- toasted slivered almonds
- celery stalks finely chopped
- fresh baby spinach
- red onion
- fresh parsley finely chopped
- red wine vinegar
**For the Vinaigrette**:
- extra virgin olive oil
- honey
- white balsamic vinegar, apple cider vinegar or fresh lemon juice
- garlic infused oil
Optional Add-ins: feta cheese crumbles, avocado
Enjoy your time-saving yet delectable salad! 😊
Steps
## 15-Minute Chicken Rice and Grape Salad:
### Cooking Time:
- Preparation: 10 minutes.
- Cooking: 5 minutes.
- Total time: 15 minutes.
### Ingredients:
_Chicken_:
- 1 cup shredded cooked chicken or rotisserie chicken
_Salad_:
- 1-1/2 cups cooked Basmati rice, room temperature
- 3/4 cup red grapes, halved
- 3/4 cup golden raisins
- 1/3 cup slivered almonds, toasted
- 1 bunch (4 ribs) of finely chopped celery
_Grapes_:
- 2 cups red or green seedless grapes
- 1-3 tbsp of brown sugar to taste(optional)
_ Dressing_:
- 3 tbsp mayonnaise or plain Greek yogurt
- 3 tbsp light olive oil
- 1 lemon juiced (3-4 tbsp.)
- Kosher salt and freshly ground black pepper
- 1 small clove of garlic
_ Optional garnish_: Freshly chopped herbs such as chopped mint, oregano, and extra almonds.
### Instruction:
1. Prepare the dressing first: In a mixing bowl, toss together all dressing ingredients: Mayo, lemon juice, garlic, olive oil, salt, and pepper, and keep aside;
2. If not already shredded , use leftover meat or roast-off a boneless piece. This salad works best without the skin- if it is an important component, try roasting with skin off;
3. Assemble your salad ingredients in the big bowl used with dressing - shredded pieces first, then veggies/fruits / rice etc ;
4. Toss the assembled salad using two large spoons; be extra generous with dressing if there seems too many dry areas - the rice tends to quickly draw from other liquids;
5. Lastly squeeze brown sugar (if wanted ) onto grapes - and add them in ; Gently incorporate so grapes don't pop/spray liquid; you should see a subtle sugary coat and grapes stay intact ; toss a final time and transfer onto a serving platter to avoid crowding/ sogginess ;
6. Enjoy the salad right away with chopped extras or save under refrigeration for serving within the day. Best eaten in first 12 hrs as grape skin becomes noticeably chewy the next day!
### Recipe Notes:
1. Customize as desired – Add extra ingredients to your salad such as avocado or feta cubes;
2. Meal Planning tip ( to stretch leftover ingredients ): make some extra quinoa for another recipe- the next day mix all leftovers ( salad + veggies+ proteins with cooked quinoa)- you got yourself delicious quinoa bowl ( with less chopping !) without making the first recipe seem repetitive