Chicken Salad with Roasted Grapes and Almonds
May 23, 2025
I'm a big fan of incorporating roasted grapes into savory dishes; it truly elevates their sweetness and adds an incredible depth of flavor. This Chicken Salad with Roasted Grapes and Almonds was a perfect example—absolutely delicious! I enjoyed it for lunch the next day, tucked into warm pita bread.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Ingredients
2 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
1 tablespoon fresh tarragon, chopped
1 tablespoon plus ¼ teaspoon Dijon mustard, divided
2½ cups chopped rotisserie chicken (from 1 small rotisserie chicken)
4 cups baby kale, (I used arugula)
¼ cup chopped almonds (preferably smoked)
Optional Addition
Directions
1Preheat oven to 450° F.
2Stir together grapes, 1 tablespoon oil, and ¼ teaspoon salt on a rimmed baking sheet lined with aluminum foil.
3Roast until grapes start to blister and burst, 8 to 10 minutes, stirring halfway through. Let cool on baking sheet for 15 minutes.
4While grapes cool, stir together mayonnaise, tarragon, 1 tablespoon mustard, and ¼ teaspoon salt in a large bowl. Stir in chicken and shallot. Add cooled grapes to chicken mixture using a slotted spoon, reserving juices on baking sheet. Gently fold until combined. Add 1 teaspoon reserved roasted grape juice to a separate large bowl. Whisk in remaining 1 tablespoon oil and ¼ teaspoon mustard. Add kale and remaining ½ teaspoon salt; toss until coated.
5Serve kale topped with chicken mixture and almonds.
Optional Addition
1Heat butter and olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Set aside to cool.
Recipe adapted from Real Simple.
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