California Grape and Chicken Salad with Lemon-Balsamic Vinaigrette Recipe

Introduction

This California Grape and Chicken Salad with Lemon-Balsamic Vinaigrette is a fresh and flavorful dish perfect for lunch or light dinner. The natural sweetness of crisp California grapes blends beautifully with tender chicken, creamy avocado, and smoky bacon, all tossed in a tangy vinaigrette. It’s a versatile recipe that’s easy to prepare and great for meal prep.

Ingredients

• 1/4 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon fresh minced garlic
• Pinch of salt
• 2 tablespoons chopped fresh basil
• 1 pound grilled or broiled boneless, skinless chicken breasts, chopped into small pieces
• 2 cups halved or quartered California grapes
• 1/3 cup chopped red onion
• 3 tablespoons cooked, crumbled bacon or packaged real bacon pieces
• 1 large avocado, peeled, pitted, and diced
• Freshly ground pepper to taste
• 6 slices whole grain artisan bread

Instructions

1. Step 1: In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, minced garlic, and a pinch of salt until well combined.
2. Step 2: In a large mixing bowl, combine the chopped chicken, halved grapes, red onion, crumbled bacon, diced avocado, and chopped basil.
3. Step 3: Pour the lemon-balsamic vinaigrette over the chicken mixture and gently toss to coat all ingredients evenly.
4. Step 4: Season with freshly ground pepper to taste, then chill the salad in the refrigerator for at least 15 minutes to let the flavors meld.
5. Step 5: Serve the salad on its own or spoon it onto whole grain artisan bread to make a delicious sandwich.

Tips & Variations

• For extra crunch, add toasted walnuts or sliced almonds to the salad.
• Substitute turkey breast for chicken to change up the protein.
• If you prefer a creamier dressing, stir in a tablespoon of Dijon mustard or mayonnaise to the vinaigrette.
• Use seedless grapes for easier preparation and a smoother texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the avocado from browning, add it just before serving or toss with a little extra lemon juice. Leftover salad can be enjoyed cold or allowed to come to room temperature. Bread served on the side is best toasted fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare most of the salad a day in advance. Keep the avocado separate until just before serving to prevent browning.

What can I use if I don’t have balsamic vinegar?

If you don’t have balsamic vinegar, you can substitute red wine vinegar or apple cider vinegar for a slightly different but still tangy flavor.

California Grape and Chicken Salad with Lemon-Balsamic Vinaigrette Recipe

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5 from 440 reviews

A refreshing California Grape and Chicken Salad tossed in a tangy lemon-balsamic vinaigrette, featuring juicy California grapes, tender grilled chicken, creamy avocado, smoky bacon, and crisp red onion. Perfect for a flavorful and satisfying lunch served on its own or as a sandwich on whole grain artisan bread.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 10 minutes (if grilling chicken fresh)
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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For the Lemon-Balsamic Vinaigrette

• 1/4 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon fresh minced garlic
• Pinch of salt
• 2 tablespoons chopped fresh basil

For the Salad

• 1 pound grilled or broiled boneless, skinless chicken breasts, chopped into small pieces
• 2 cups halved or quartered California grapes
• 1/3 cup chopped red onion
• 3 tablespoons cooked, crumbled bacon or packaged real bacon pieces
• 1 large avocado, peeled, pitted, and diced
• Freshly ground pepper to taste
• 6 slices whole grain artisan bread

Instructions

1. Make the Vinaigrette: In a bowl, whisk together the extra virgin olive oil, lemon juice, balsamic vinegar, fresh minced garlic, a pinch of salt, and chopped fresh basil until well emulsified.
2. Prepare the Chicken: Use pre-grilled or broiled boneless, skinless chicken breasts, and chop them into small, bite-sized pieces suitable for mixing into the salad.
3. Combine Salad Ingredients: In a large mixing bowl, combine the chopped chicken, halved or quartered California grapes, chopped red onion, cooked and crumbled bacon pieces, and diced avocado.
4. Toss with Vinaigrette: Pour the lemon-balsamic vinaigrette over the salad mixture and gently toss to coat all ingredients evenly. Season with freshly ground pepper to taste.
5. Serve: Serve the salad immediately on its own or scoop onto slices of whole grain artisan bread to make sandwiches for a delicious and satisfying meal.

Notes

• This salad is perfect for a satisfying and flavorful lunch, either alone or in a sandwich.
• California grapes add a crisp and natural sweetness that complements the savory chicken, avocado, and smoky bacon.
• Ideal for meal prep or an easy meal anytime.
• This recipe may help support heart, brain, and immune health.
• Dairy-free recipe.

Keywords: California grape chicken salad, lemon balsamic vinaigrette, healthy chicken salad, avocado chicken salad, summer salad, low fat chicken salad