Lukewarm chicken, cheese and grape salad

Lukewarm chicken, cheese and grape salad
  • 4 servings
  • 0:05 Preparation
  • 0:10 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • salad dressing:

  • 1/3 cup
    (80 mL)

    mezzo olive oil

  • 1/4 cup
    (60 mL)

    lemon juice

  • 1 Tbsp.
    (30 mL)

    apple jelly, melted

  • Salt and freshly ground pepper to taste

  • 1 Tbsp.
    (15 mL)

    fresh dill, chopped

  • 9 oz
    (250 g)

    halloum or other grillable cheese (ex.: rinsed feta), cut into 1/2 inch (1 cm) slices

  • 2

    chicken breasts cut into large strips

  • 1 Tbsp.
    (15 mL)

    mezzo olive oil

  • 4 cups
    (2 L)

    romaine lettuce, shredded

  • 2 cups
    (500 mL)

    mache or watercress

  • 2 cups
    (500 mL)

    mesclun lettuce, shredded

  • 1 cup
    (250 mL)

    seedless green grapes, halved

  • 1 cup
    (250 mL)

    seedless red grapes, halved

  • fresh dill to taste

Preparation

In a large bowl, combine all salad dressing ingredients, add the cheese slices and marinate in the refrigerator for 20 minutes.

Preheat the barbecue on medium (or heat a frying pan with bottom ridges on medium).

Brush the olive oil on the chicken and grill. Season and set aside, keeping warm.

Drain the cheese slices. Keep the salad dressing-marinade. Cook the cheese one minute on each side. Keep warm.

Prepare the plates, distributing the lettuce greens and raisins equally among them. Top with the chicken and cheese and pour on the salad dressing.

Garnish with sprigs of dill and serve immediately.

Source: Chef José Trottier

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007