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Balsamic-glazed chicken and grape salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Flavorful chicken salad - ideal for quick dinners or on-the-go lunches.
Ingredients:
  • 16.00 gm brown sugar
  • 62.50 ml balsamic vinegar
  • 4 x 150g chicken thigh fillets
  • 3 small par-bake bread rolls, cut into 1cm-thick slices
  • Olive oil cooking spray
  • 120g baby spinach (see Notes)
  • 1 Lebanese cucumber, peeled into ribbons
  • 200g red seedless grapes
  • 125.00 ml pecans, toasted, chopped
  • 36.40 gm extra virgin olive oil
Instructions:
  • In a shallow glass or ceramic bowl, mix together sugar, garlic, and 2 tablespoons of vinegar. Add the chicken and coat it well. Let it marinate in the refrigerator for 20 minutes.
  • Heat up a barbecue chargrill or chargrill pan over medium-high heat. Lightly coat both sides of the bread slices with oil. Grill the bread for 2 minutes on each side until it gets a nice char. Place the bread on a plate and lightly cover with foil to keep it warm.
  • Pat dry chicken, saving marinade. Place chicken on the chargrill. Grill, basting with reserved marinade, for 3 to 4 minutes per side or until fully cooked. Plate the chicken.
  • Combine spinach, cucumber, grapes, pecans, oil, and remaining vinegar in a large bowl. Mix well. Thickly slice chicken, then add to the salad along with croutons. Toss everything together. Serve and enjoy!

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