A salad chock full of fruit and nuts and drizzled with a surprising vinaigrette made from white grape juice.
½ c white grape juice
¼ c apple cider vinegar
¼ c grape seed oil(or olive oil)
juice of one lemon
1 teaspoon honey
½ teaspoon salt
⅛ teaspoon ground black pepper
¼ teaspoon ground ginger(or ½t fresh grated)
1 lb boneless skinless chicken tenders
4 Tbsp white grape vinaigrette(above)
8 c mixed salad greens of your choice, chopped or torn
1 med, carrot, grated
1 stalk celery, chopped
1 c grape tomatoes, halved
1 c grapes, halved
1 c diced apple
¼ c thinly sliced onion
¼ c chopped walnuts, toasted
2 Tbsp fresh mint chiffonade(thin ribbons)
No nutrition information available
For vinaigrette-combine all ingredients and whisk thoroughly or shake in a jar with tight-fitting lid.
For chicken-Marinate chicken in 4T of the vinaigrette, for 30 min. Saute in med. skillet with small amount of additional grapeseed oil until no longer pink, 5-7 minutes. Remove from heat and cut chicken into bite sized pieces.
For salad-Combine greens, carrot, celery, tomatoes, grapes, apples and onion and toss. Divide evenly between 4 plates. Top evenly with chicken and sprinkle with mint and toasted nuts. Drizzle with the vinaigrette.