Crispy Chicken and Grape Salad with Honey Vinaigrette
This Crispy Chicken and Grape Salad with Honey Vinaigrette combines crispy baked chicken with fresh spring lettuce, crunchy broccoli florets, creamy honey goat cheese, and sweet halved grapes. Tossed in a tangy and sweet honey vinaigrette, this vibrant salad is perfect as a main course or a side dish. It's easy to make, balanced in flavors, and offers a refreshing twist on classic salad combinations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course, Side Dish
- Method: Baking, Tossing
- Cuisine: American
- Diet: Low Salt
Ingredients
Chicken
- 2 large eggs, lightly beaten
- 1 lb chicken cutlets or breasts
- 1½ cups seasoned breadcrumbs
Salad
- 1 package (5-oz.) spring lettuce mix
- 3 cups broccoli florets
- 8 ounces crumbled honey goat cheese
- ½ cup halved seedless red grapes
- ½ cup halved seedless green grapes
- ½ cup sliced honey-roasted almonds
Dressing
- ½ cup apple cider vinegar
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup olive oil
Instructions
- Prepare the chicken: Preheat your oven to 425°F. In a small bowl, whisk together the eggs and 3 tablespoons of water.
- Coat the chicken: Dip the chicken cutlets or breasts into the egg mixture, then dredge in seasoned breadcrumbs, pressing firmly to ensure the coating adheres well.
- Bake the chicken: Place the breaded chicken on an aluminum foil-lined baking sheet. Bake for 15 minutes or until the chicken is golden brown and cooked through. If using thick chicken breasts, pound them to about ½ inch thickness before coating to ensure even cooking.
- Make the vinaigrette: In a small bowl, whisk together apple cider vinegar, honey, Dijon mustard, kosher salt, black pepper, and olive oil until well combined. Set aside.
- Assemble the salad: In a large bowl, toss together spring lettuce mix, broccoli florets, crumbled honey goat cheese, and halved seedless red and green grapes. Season lightly with salt and pepper.
- Serve: Top the salad with the crispy baked chicken and sliced honey-roasted almonds. Drizzle the honey vinaigrette over the salad or serve it on the side.
Notes
- For thicker chicken breasts, pounding to ½ inch thickness ensures even cooking and crispiness.
- You can substitute the honey goat cheese with feta or blue cheese for a different flavor profile.
- Make the dressing ahead and refrigerate; whisk again before serving.
- Use gluten-free breadcrumbs to make this recipe gluten-free if needed.
- Honey-roasted almonds add a nice sweet crunch, but regular almonds or pecans work well too.
Nutrition
- Serving Size: 1 serving
- Calories: 614 kcal
- Sugar: 13 g
- Sodium: 893 mg
- Fat: 37 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.01 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 121 mg
