Roasted Grape & Chicken Salad

Roasting fruit alongside savory protein is a Mediterranean-leaning trick that turns grapes jammy and sweet. Here, blistered red grapes share a sheet pan with chicken thighs, then meet peppery arugula, feta, and toasted walnuts for a bright lunch salad.

Serves 4 · 12 min prep · 22 min cook

Estimate for one serving

• 410 cal
• 29g protein
• 18g carbs
• 25g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups seedless red grapes
• 1 lb boneless skinless chicken thighs
• 5 oz baby arugula
• 1 medium cucumber
• 1/2 cup crumbled feta
• 1/3 cup toasted walnuts
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp fresh thyme leaves
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 minced garlic clove
• 1 tsp Dijon mustard

Instructions

1. 1Preheat the oven to 425°F and line a rimmed sheet pan with parchment. Toss the grapes with a drizzle of olive oil, salt, and the thyme so they are lightly coated.
2. 2Pat the chicken thighs dry, season generously with salt and pepper, and nestle them among the grapes on the same pan. Drizzle the remaining oil over the chicken.
3. 3Roast until the chicken reaches 165°F internally and the grapes are blistered and jammy, 18 to 22 minutes, flipping the thighs once halfway. The grapes should look wrinkled and release sweet juices.
4. 4While everything roasts, whisk lemon juice, minced garlic, Dijon, salt, and black pepper in a small bowl; stream in olive oil to form a bright no-cook dressing.
5. 5Transfer the cooked chicken to a board and rest 5 minutes, then slice into bite-size strips. Leave the roasted grapes on the pan to cool slightly so they keep their shape.
6. 6Place arugula in a wide serving bowl or platter. Thinly slice the cucumber into half-moons and scatter over the greens.
7. 7Arrange the warm chicken and roasted grapes over the salad. Crumble feta and scatter toasted walnuts across the top.
8. 8Drizzle the lemon-herb dressing evenly over everything just before serving. Toss gently at the table so the warm grape juices mingle with the dressing; perfect for a shareable weekend lunch board.