Chicken, Grape & Toasted Walnut Salad
6
Points®
Total Time
10 min
Prep
10 min
Serves
1
Difficulty
Easy
Up your brown bag lunchtime repertoire by making this enticing salad that’s bursting with flavor and packed with crunch. The combination of cucumbers, radishes, grapes and tender mixed greens give it an interesting textural contrast. For extra sweetness and tang, Clementine or tangerine slices would be a tasty addition. Use leftover chicken or grab some grilled or rotisserie chicken from your supermarket deli. To take-it-on-the-go, pack the salad and dressing in separate containers and assemble just before you’re ready to eat. We recommend serving this salad with Ranch dressing but a balsamic or a lemon vinaigrette would be delicious in its place.
Ingredients
Arugula
1 cup(s), baby variety
Boston lettuce
1 cup(s), shredded, torn leaves
Cooked boneless skinless chicken breast
3 oz, sliced
Red seedless grapes
¾ cup(s), and/or green seedless grapes, halved
Radishes
2 small, sliced
Persian (mini) cucumber
½ item(s), thinly sliced
Creamy ranch salad dressing
1½ Tbsp
Chopped walnuts
1½ Tbsp, toasted