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Balsamic-glazed chicken and grape salad

  • 0:30 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 tablespoon brown sugar
  • 1 garlic clove, crushed
  • 1/4 cup 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
  • 1/2 cup pecans, toasted, chopped
  • 2 tablespoons extra virgin olive oil


  • 1
    Combine sugar, garlic and 2 tablespoons vinegar in a shallow glass or ceramic bowl. Add chicken. Turn to coat. Refrigerate for 20 minutes to marinate.
  • 2
    Preheat a barbecue chargrill or chargrill pan over medium-high heat. Lightly spray each side of bread slices with oil. Cook bread for 2 minutes each side or until lightly charred. Transfer to a plate. Cover loosely with foil to keep warm.
  • 3
    Drain chicken, reserving marinade. Add chicken to chargrill. Cook, brushing occasionally with reserved marinade, for 3 to 4 minutes each side or until cooked through. Transfer to a plate.
  • 4
    Meanwhile, place spinach, cucumber, grapes, pecans, oil and remaining vinegar in a large bowl. Toss to combine. Thickly slice chicken. Add chicken and croutons to salad. Toss to combine. Serve.

Source: taste.com.au


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