Chicken & Grape Harvest Salad

Harvest salads lean on autumn’s sweet fruit and crunchy produce for a fresh American lunch. This version tosses juicy grapes and crisp apple with seared chicken, toasted nuts, and tangy blue cheese or feta over tender greens.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 425 cal
• 34g protein
• 22g carbs
• 24g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 4 Tbsp divided extra-virgin olive oil
• 1.25 tsp divided kosher salt
• 3/4 tsp divided freshly ground black pepper
• 2 cups halved seedless red or black grapes
• 1 large crisp apple
• 2 celery stalks
• 5 oz baby spinach or mixed greens
• 1/2 cup toasted walnuts or pecans
• 1/3 cup crumbled blue cheese or feta
• 2 Tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 Tbsp chopped fresh tarragon or parsley
• for finishing flaky sea salt

Instructions

1. 1Pat the chicken dry and season both sides with kosher salt and half the black pepper.
2. 2Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden on the first side, about 5–6 minutes.
3. 3Flip and continue cooking until the internal temperature reaches 165°F and the juices run clear, another 5–7 minutes depending on thickness. Transfer to a cutting board and let rest 5 minutes.
4. 4While the chicken rests, halve the grapes, core and thinly slice the apple, and thinly slice the celery on the bias.
5. 5In a large salad bowl whisk together the remaining olive oil, lemon juice, Dijon, honey, remaining kosher salt, remaining pepper, and chopped tarragon until smooth.
6. 6Add the greens, grapes, apple slices, and celery to the bowl. Toss gently until everything is lightly coated.
7. 7Slice the rested chicken crosswise into thin strips.
8. 8Arrange the dressed salad on four plates or pack into lunch containers. Top each portion with sliced chicken.
9. 9Scatter the toasted nuts and crumbled cheese over the top. Finish with flaky sea salt.
10. 10Serve right away or keep the dressing separate if packing ahead so the greens stay crisp until lunchtime.