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Chicken Salad with Roasted Fruit and Pecans


For the salad

  • 4 Grilled chicken breasts
  • 1 large bunch of red grapes slice the large ones in half
  • 2 small clementine oranges: peeled sectioned and cut in half
  • 1 large onion medium sized dice
  • ½ cup pecans
  • Olive oil
  • Salt and pepper
  • 1-2 heads butter lettuce
  • Parmesan cheese

For the champagne vinaigrette

  • 1/3 cup champagne vinegar
  • ½ cup olive oil
  • 2 tbsp orange juice
  • 2 tsp honey
  • ¼ tsp salt
  • ¼ tsp ground pepper


Chicken and Roasted Fruit

  1. Preheat your oven or toaster oven to 350 degrees. Put the onion, grapes and oranges on a baking sheet sprayed with cooking spray. Toss the fruit and onions with a drizzle of olive oil and salt and pepper. Don’t be shy with the pepper; it helps everything come together in the end. Put the baking sheet in the oven for about 20-30 minutes, or until the onion browns a little on the ends and the fruit starts to go mushy and caramelize.
  2. While the fruit is roasting make your bed of lettuce with sliced chicken for each plate, I made four plates with this recipe. You could put any other fresh veggies in the lettuce that you want, I added some cucumber. I also decided to roast the pecans a little bit. Roasting nuts is very simple put them into a dry hot pan and toss over heat until you can smell the nut toasting, sprinkle with a little salt.
  3. When the fruit is ready spoon it over the chicken and top with Pecans and a few Parmesan shavings. I served the below dressing on the side for anyone that wanted it.

Champagne Vinaigrette

  1. Mix all the ingredients together and taste. Adjust the seasoning to your preference, if you have extra this is a great versatile dressing for later.