Chicken, Potato and Grape Salad
Preparation
20 MIN
Cooking
15 MIN
Chilling
1 H
Servings
6

Chicken, Potato and Grape Salad

Ingredients

    Salad

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons (30 ml) olive oil
  • 4 cups (1 litre) small new potatoes
  • 1 head Boston lettuce, torn into bite-sized pieces
  • 1 cup (250 ml) red seedless grapes, cut into halves
  • 1/2 yellow bell pepper, cut into strips
  • Salt and pepper

    Dressing

  • 1/4 cup (60 ml) olive oil
  • 2 tablespoons (30 ml) white wine vinegar
  • 2 tablespoons (30 ml) balsamic vinegar
  • 1/4 teaspoon (1 ml) sugar
  • Salt and pepper

Preparation

Salad

  1. In a skillet over medium-high heat, brown the chicken in the oil until cooked through, about 5 minutes per side. Season with salt and pepper. Set aside on a plate and let cool slightly. Cover with plastic wrap and refrigerate until chilled. Slice thinly and set aside.
  2. Place the potatoes in a pot of cold salted water. Bring to a boil and cook until tender. Drain and plunge into ice water until cool enough to handle. Drain and cut into quarters.
  3. In a salad bowl, toss the chicken, potatoes and remaining ingredients.

Dressing

  1. In a bowl, whisk together all the ingredients. Season with salt and pepper.
  2. Just before serving, toss the salad with the dressing and adjust the seasoning.