Grape & chicken salad

83 ratings

Seasonal fruit like grapes are more versatile than just as a fruit salad or a snack. Use fruit as a delicious and healthy ingredient in many different meals. The natural sweetness of the fruit combines well with meat, like chicken, and a hint of spice.

Ready in

45 mins

Serving size

Serves 4

Ingredients

  • 3 tbsp (45 ml) olive oil
  • 4 tsp (20 ml) apple cider or white wine vinegar
  • ½ tsp (2,5 ml) mild curry powder
  • 2 tsp (10 ml) honey
  • pinch of salt
  • black pepper to taste
  • 200 g broccoli, cut into florets
  • 320 g (800 ml) shredded cooked chicken (see tip)
  • 150 g red grapes, halved or whole
  • 150 g white grapes, halved or whole
  • ½ cucumber, halved and cut into thin diagonal slices
  • ½ small cabbage, quartered and sliced
  • 2 celery stalks, cut into thin diagonal slices
  • 2 large handful’s salad leaves, like rocket, watercress and baby spinach
  • ¼ cup (60 ml) sunflower seeds, toasted (see tip)

Method

  1. Mix together the oil, vinegar, curry powder, honey and salt to make a salad dressing. Season with black pepper.
  2. Place broccoli in a shallow dish and cover with boiling water. Allow to stand for a few minutes until lightly cooked, but still crunchy. Drain and rinse in cold water, or repeat the process if it is not cooked enough yet.
  3. Arrange broccoli with the rest of the salad ingredients on a large platter or in individual bowls. Sprinkle with seeds and serve as a meal with the dressing.
Tip-icon

Tips

  1. To prepare juicy chicken: Heat a thin layer of oil over a medium heat in a saucepan and fry 3 chicken breasts on the bone until golden brown, but not overcooked. Reduce the heat and add ⅓ cup (80 ml) Rooibos tea and a bay leaf. Cover with a lid and simmer for 20 – 25 minutes or until just cooked. Remove from the heat and shred or cut into smaller pieces to use for any recipe that requires cooked chicken. Keep the cooking liquid to use as a stock. Chicken fillets can be prepared in the same way – simmer covered for only 5 – 7 minutes.
  2. Toast sunflower seeds: Toast in a single layer in a frying pan, without any oil, over a medium heat. Toast until golden brown, tossing the pan regularly, taking care as the seeds can burn easily. While you are toasting the seeds, prepare double and store in a jar to use for another meal.
  3. If preferred, use the Nut & seed sprinkle over this salad. The combination of spices with the chicken is delicious.
  4. If there is any leftover salad dressing, use over lightly cooked veggies like green beans or cauliflower