Monday, March 18, 2013

Honey Chicken Salad with Grapes and Feta

Is it spring yet?

We got a taste of spring over the weekend with temps in the mid-70s and it was glorious. We opened up the house, did some spring cleaning, drove with the moonroof open, and started to dream about what we wanted to plant in our new yard.

{please don't remind me that my allergies are about to be out of control. I'm living in a state of denial for now.}

It was short lived, as the temp is dropping 25 degrees overnight but that's okay. I got a taste of what's to come so I'll try and be patient a few more weeks.

If you're craving spring - or are already enjoying it - this salad is where it's at. It absolutely screams spring to me.

It was fresh, and light, and healthy, and the makings of a great lunch or light dinner. You can throw it on a bed of lettuce with some additional dressing, make it into one of the greatest sandwiches ever, or do what I did and just eat it right out of the bowl with a fork. It's just darn tasty, and makes a huge portion!

Tip: I picked up the cup of wheat berries in the bulk section of my local health store. I've never made them before and now I'm a big fan! They give a nice chewy texture to the salad - and helps stretch the chicken even further. And they're super cheap!

Honey Chicken Salad with Grapes & Feta

2-3 cups shredded chicken (make your own!)
1 bunch grapes (about 2-3 cups), cut in half
1 cup uncooked wheat berries
2 tablespoons olive oil
1 tablespoon honey
¼ cup of your favorite fruit vinaigrette (I used raspberry walnut)
½ tablespoon vinegar
2 tablespoons water
feta cheese, slivered almonds, and chopped green onions for topping
Bring a large pot of water to boil. Add the wheat berries and cook, uncovered, for 20-30 minutes, until done (should be chewy - not crunchy).

Whisk together the olive oil, honey, vinaigrette, vinegar, and water. Taste and adjust as needed.
Combine the chicken, wheat berries, grapes, and dressing in a large bowl. When ready to serve, top with feta cheese, green onions, and almonds.
Can be refrigerated for up to 4 days.
Source: Pinch of Yum


  1. Yes please. I need this on croissants!

  2. Now this looks fabulous! Love getting new salad ideas for lunches! Thanks for sharing!

  3. Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:

    I hope you can make it!


    Kathy Shea Mormino

    The Chicken Chick


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