Here’s a fast dinner that tastes like fall with warm roasted grapes and celery but is still figure friendly! Using leftover roasted chicken makes the hard part make-ahead turning this into the perfect weeknight meal. Here’s my take on Real Simple’s Chicken Waldorf Salad with tangy Mustard dressing.
12 oz leftover roasted chicken, slightly shredded
1 head escarole (or any dark mixed greens you like)
1 cup red grapes
3 stalks of celery, thinly sliced
1/2 cup walnuts, pan toasted and roughly chopped
1/4 tsp dried thyme
Salt and Pepper to taste
1/2 cup fat free Greek yogurt
2 TBS dijon mustard
1 TBS apple cider vinegar
Preheat oven to 400 degrees. On a baking sheet, toss grapes, celery, 2 TBS EVOO, thyme, and 1/4 tsp of both salt and pepper. Bake 15-50 minutes until grapes start to burst and celery browns slightly.
Meanwhile, whisk together the yogurt, mustard, vinegar, 1/4 cup EVOO, and 1/4 tsp of both salt and pepper. Mix with the greens.
Plate greens in large salad bowls and top with roasted grapes and celery, walnuts, and chicken.
I really dig the roasted grapes and celery in this salad. They would also make a sweet side dish for Sunday night roasted chicken dinner or as a topper for brown rice! If you don’t have any leftover chicken, you can roast breasts with the grapes and celery as in the Real Simple original recipe. Hope you enjoy this autumn welcoming dish!
Stephanie a.k.a. The Foodetarian