Warm chicken salad with roasted grapes and chèvre
36
- Prep Time15 min
- Total Time45 min
Photo, Erik Putz.
For dinner tonight, serve a robust fall salad brimming with flavour. Roasted grapes, onions and chicken meet creamy goat's cheese, adding a gourmet feel to your weeknight meal.
Ingredients
1 large red onion, thinly sliced
6 skinless, boneless chicken thighs
3 tbsp canola oil
1/4 tsp salt
fresh pepper
3 cups seedless grapes
2 tbsp red-wine vinegar
1 tsp honey
1 head romaine, chopped
130-g log goat cheese, crumbled
Instructions
POSITION racks in top and bottom thirds of oven. Preheat to 375F. Arrange red onion and chicken thighs on a baking sheet. Drizzle with 1 tbsp canola oil and toss to coat. Sprinkle with salt. Season with fresh pepper. Scatter grapes on another baking sheet.
ROAST in top and bottom thirds of oven, switching sheets halfway through, until onion is soft and chicken is cooked through, about 30 min. Transfer chicken to a cutting board and let cool slightly, about 5 min. Using 2 forks, shred chicken. It should measure about 2 1/2 cups.
WHISK 2 tbsp canola oil with white-wine vinegar and honey in a large bowl. Add romaine lettuce and toss to coat. Transfer to a platter. Top with onion, chicken, grapes and goat cheese. Season with fresh pepper.
Nutrition (per serving)
Calories 482, Protein 34g, Carbohydrates 34g, Fat 24g, Fibre 5g, Sodium 388mg.
Excellent source of Folate.
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