Chicken and Grape Salad
Serves 4. Recipe is by Cynthia L. Nobles.
1/2 cup olive oil
1 tbl. fresh basil, chopped
Juice of 1 lime
1 tsp. honey
1/4 tsp. salt
1/4 tsp. black pepper
1 store-bought roasted chicken
1/2 cup chopped green olives
1 cup seedless red grapes (if large, cut each in half)
6 ozs. baby spinach
1⁄3 cup crumbled feta cheese
2 tbls. chopped fresh parsley
1. In a medium bowl, make dressing by combining olive oil, basil, lime juice, honey, salt and black pepper. Set aside.
2. Remove skin from chicken and remove meat from bones. Chop meat coarsely and gently stir into dressing. Stir in olives and grapes.
3. Divide spinach among four plates. Top with chicken salad, feta and parsley.
Copyright © 2014, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved