Warm chicken salad with roasted grapes and chèvre



15 min


45 min

* PLUS Serves: 4
Warm chicken salad with roasted grapes and chèvre

Photo, Erik Putz.

For dinner tonight, serve a robust fall salad brimming with flavour. Roasted grapes, onions and chicken meet creamy goat's cheese, adding a gourmet feel to your weeknight meal.


  • 1 large red onion , thinly sliced
  • 6 skinless, boneless chicken thighs
  • 3 tbsp canola oil
  • 1/4 tsp salt
  • fresh pepper
  • 3 cups seedless grapes
  • 2 tbsp red-wine vinegar
  • 1 tsp honey
  • 1 head romaine , chopped
  • 130-g log goat cheese , crumbled


  • POSITION racks in top and bottom thirds of oven. Preheat to 375F. Arrange red onion and chicken thighs on a baking sheet. Drizzle with 1 tbsp canola oil and toss to coat. Sprinkle with salt. Season with fresh pepper. Scatter grapes on another baking sheet.
  • ROAST in top and bottom thirds of oven, switching sheets halfway through, until onion is soft and chicken is cooked through, about 30 min. Transfer chicken to a cutting board and let cool slightly, about 5 min. Using 2 forks, shred chicken. It should measure about 2 1/2 cups.
  • WHISK 2 tbsp canola oil with white-wine vinegar and honey in a large bowl. Add romaine lettuce and toss to coat. Transfer to a platter. Top with onion, chicken, grapes and goat cheese. Season with fresh pepper.

Nutrition (per serving)

  • Calories
  • 482,
  • Protein
  • 34 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 24 g,
  • Fibre
  • 5 g,
  • Sodium
  • 388 mg.
  • Excellent source of
  • Folate