Chicken and grape salad

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Chicken and grape salad
  • 400 gram chicken breast fillets
  • 150 gram mixed salad leaves
  • 200 gram red seedless grapes, halved
  • 50 gram mild blue cheese, crumbled
  • 1/3 cup walnuts, coarsely chopped
  • 2 tablespoon vegetable or olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dijon mustard


Chicken and grape salad
  • 1
    Poach chicken in a saucepan of simmering water over moderate heat for 10 minutes or until cooked. Drain; cool. Slice thinly.
  • 2
    Combine chicken, salad leaves, grapes, cheese and walnuts in a bowl.
  • 3
    Whisk oil, vinegar and mustard in a jug. Season. Pour over salad; toss to coat. Serve.


Replace chicken with sliced ham. Replace mild blue cheese with grated cheddar cheese. Make ahead: Prepare salad and dressing several hours ahead. Cover salad, then refrigerate. Drizzle dressing over salad just before serving.