Chicken Salad with Roasted Grapes and Shallots

Name: Chicken Salad with Roasted Grapes and Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lbs (680 g) boneless, skinless chicken breasts, patted dry; 1½ cups (225 g) red grapes, halved; 4 medium (170 g) shallots, halved lengthwise, unpeeled; 4½ tablespoons (15 g) fresh thyme, leaves only; ¼ cup (60 ml) extra-virgin olive oil, divided; kosher salt; freshly ground black pepper; 6 cups (150 g) mixed greens (arugula, spinach, radicchio), washed and dried; 2 tablespoons (30 ml) balsamic vinegar; 1 teaspoon (5 g) Dijon mustard; ½ cup (60 g) toasted walnuts, roughly chopped (optional); 4 ounces (115 g) crumbled goat cheese, crumbled (optional)

From the MyKitchenBank Kitchen

A sophisticated American warm salad featuring succulent roasted chicken alongside caramelized shallots and burst grapes, all served on fresh greens with a thyme-infused balsamic vinaigrette. The combination of sweet roasted fruit, savory shallots, and tender chicken creates a perfectly balanced dish that's elegant enough for entertaining yet straightforward enough for a weeknight dinner.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: Serves 4 as a main course

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Ingredients

4 servings

For Roasting
1½ lbs (680 g) boneless, skinless chicken breasts, patted dry
1½ cups (225 g) red grapes, halved
4 medium (170 g) shallots, halved lengthwise, unpeeled
4½ tablespoons (15 g) fresh thyme, leaves only
¼ cup (60 ml) extra-virgin olive oil, divided
kosher salt
freshly ground black pepper
For the Salad Base
6 cups (150 g) mixed greens (arugula, spinach, radicchio), washed and dried
For the Vinaigrette
2 tablespoons (30 ml) balsamic vinegar
1 teaspoon (5 g) Dijon mustard
Optional Toppings
½ cup (60 g) toasted walnuts, roughly chopped (optional)
4 ounces (115 g) crumbled goat cheese, crumbled (optional)

Equipment (5)

Large roasting pan (15 × 10 inches or 38 × 25 cm, or similar)
Meat thermometer
Cutting board and sharp knife
Whisk and small bowl for the vinaigrette
Large serving bowl or 4 individual plates

Steps

Before you start

Preheat your oven to 425 degrees F (220 degrees C) with a rack positioned in the upper third
Pat chicken breasts dry with paper towels; this ensures even browning during roasting
Have a meat thermometer ready to check the chicken's internal temperature
Wash and halve the grapes, and wash and halve the shallots (no need to peel them) before you begin

1
Pat and season the chicken
- Pat the chicken breasts dry with paper towels to remove excess moisture.
- Season both sides generously with kosher salt and freshly ground black pepper, then sprinkle 3 tablespoons of fresh thyme leaves evenly over the chicken.
- Set aside on a clean plate.
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Tip: Dry chicken ensures better browning and more even cooking throughout.
2
Prepare grapes and shallots for roasting
- In your large roasting pan, combine the halved grapes and shallot halves.
- Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss until everything is evenly coated.
- Create a small space in the center of the pan where you'll place the chicken.
3
Roast chicken and vegetables togetherOven 425°F / 220°C
- Place the seasoned chicken in the center of the roasting pan alongside the grapes and shallots.
- Roast in the preheated 425 degrees F (220 degrees C) oven for 25 to 30 minutes, until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) when measured in the thickest part with a meat thermometer.
- The grapes should be burst or mostly burst and collapsed, and the shallots should be very soft and deeply caramelized on the cut sides.
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Ready when: Chicken reaches 165 degrees F (74 degrees C) internal temperature; grapes are burst and juices are visible; shallots are tender and golden-brown
Tip: Avoid opening the oven door during roasting, as this extends cooking time and causes temperature fluctuations.
4
Rest chicken and make vinaigrette
- Remove the pan from the oven and let everything rest for 5 minutes; this allows the chicken to retain its juices and cool slightly.
- While the chicken rests, whisk together the balsamic vinegar, Dijon mustard, remaining 2 tablespoons of olive oil, the remaining 1.5 tablespoons of fresh thyme leaves, a pinch of salt, and a grind of black pepper in a small bowl.
- Taste and adjust the seasoning, add more vinegar if you prefer more acidity, or more mustard for depth.
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Ready when: Vinaigrette is well combined and balanced to your taste
Tip: The vinaigrette will warm slightly from the roasted ingredients, creating a delicate warm dressing.
5
Arrange the salad greens
- Place the mixed greens in a large serving bowl or divide them evenly among 4 serving plates.
- If using individual plates, arrange them in a loose nest to allow room for the warm components.
6
Slice the warm chicken
- Once the chicken has rested for 5 minutes, transfer it to a cutting board.
- Let it cool just long enough to handle comfortably, about 1 to 2 minutes.
- Slice the chicken into bite-sized pieces or thin strips, working against the grain for the most tender texture.
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Ready when: Chicken is sliced into uniform, bite-sized pieces
Tip: If the chicken feels very hot, let it rest an additional minute before handling.
7
Assemble and serve the warm salad
- Arrange the warm sliced chicken on top of the greens, distributing it evenly.
- Spoon the roasted grapes and shallots over the salad, along with all the flavorful pan juices.
- Drizzle the warm vinaigrette evenly over everything.
- If desired, top with the toasted walnuts and crumbled goat cheese.
- Serve immediately while the chicken is still warm and the greens have just begun to wilt slightly from the heat.
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Tip: Serve immediately after assembling; if the salad sits too long, the warm elements will wilt the greens more than desired.

Good to know

Tips

Shallots are easier to peel and halve after roasting when they're still warm; their papery skin slips off effortlessly.
For extra crispness and to prevent over-wilting, dress the greens lightly with just a small drizzle of the vinaigrette before adding the warm components, then pour the remaining dressing over the top.
If the grapes haven't fully burst after roasting, pierce a few with a fork while they're still warm to release their concentrated juices into the pan.
This salad pairs beautifully with toasted walnut pieces and creamy goat cheese, or try adding pomegranate seeds and a scatter of fresh thyme leaves for a more festive presentation.

Make ahead

The roasted chicken, grapes, and shallots can be prepared up to 4 hours ahead and stored in an airtight container. Reheat gently in a 350 degrees F (175 degrees C) oven for 8 to 10 minutes until warmed through. The vinaigrette can be made up to 1 hour ahead and left at room temperature. Assemble and serve warm just before eating for the best texture contrast between the warm chicken and fresh greens.

Storage & reheating

Room temperature: Best consumed immediately, within 2 hours. Refrigerator: Store the roasted chicken, grapes, shallots, and pan juices in one airtight container, and keep the dressed greens separate in another container, for up to 3 days. Gently reheat the roasted components before serving; toss fresh greens with a light coating of the vinaigrette just before plating. Freezer: Not recommended; the texture of the greens will be compromised, and the warm salad format is best enjoyed fresh.

Substitutions

boneless, skinless chicken breasts → Boneless, skinless chicken thighs (about 2 lbs or 910 g). Thighs are more forgiving and stay moister; roast for 30 to 35 minutes until they reach 165 degrees F (74 degrees C) internal temperature.
balsamic vinegar → Red wine vinegar. Use the same 2 tablespoons (30 ml) for a sharper, less sweet flavor; the roasted grapes will still provide natural sweetness.
red grapes → Green grapes or halved fresh figs. Green grapes are slightly less sweet and more tart; figs add a richer, earthier sweetness and pair beautifully with the shallots.
mixed greens (arugula, spinach, radicchio) → Arugula, baby spinach, or small radicchio leaves (about 6 cups). Choose tender, fresh greens that can withstand gentle wilting from the warm components without becoming mushy.