Roasted Grape and Celery Chicken Salad
Simple, yet sophisticated, roasted grapes are the secret ingredient to the most deliciously flavorful chicken salad you will ever eat.
SHOPPING LIST:
1 bunch black or red flame grapes, small sized grapes are best
2 Tablespoons Bella Cucina Extra Virgin Olive Oil
1 pound boneless, skinless chicken breasts
1 Tablespoon kosher salt
1/2 bunch celery (stems plus 1 cup chopped)
1 teaspoon Bella Cucina Wild Oregano & Sage Salt
1/2 Mayonnaise
1 Tablespoon Bella Cucina Fresh Basil Pesto
PREPARATION; Preheat oven to 375 degrees F.
Remove the grapes from the stem and place on a parchment lined sheet pan. Drizzle with the olive oil. Place the sheet plan in the oven and cook just until the grapes start to burst and emit their juices, about 20 minutes. Remove from the oven and cool.
To poach the chicken breasts, Heat 4 cups of water with 1 Tablespoon of kosher salt over medium low heat. If using a bunch of celery, wash cut the base stem off about 4 inches from the end, then cut in half. Add the halved celery end. (alternative, add 1/2 cup coarsely chopped celery). Cook over low heat just until chicken is done, but not overcooked, about 7-8 minutes. Remove from the water and let cool. You can continue to cook down the water over low heat for about 30 minutes to create a flavorful chicken stock.
When cooled to the touch, coarsely chop the chicken breasts into 1/2 inch pieces and place into a large bowl. Add 1 cup chopped celery, Wild Oregano Salt, mayonnaise and pesto and stir until the mixture is blended and the chicken is well coated. Add 1 cup of cooked and cooled grapes and toss just until incorporated into the salad.
Serve plated, in a lettuce wrap or on top of salad greens.
VARIATIONS:
- Roast the celery in same method as the grapes, tossing with 1 teaspoon Bella Cucina Wild Oregano & Sage salt with 1 Tablespoon Extra virgin olive oil before cooking
- Add toasted pecans