Chopped Salad with Chicken, Feta and Grapes

This is one of Castelgar Dinner Club’s gorgeous recipes.  This is a salad that makes for a full dinner or a great pot luck dish.  This dish can be made with left-over chicken or leave out the chicken and add more sliced almonds for a vegetarian option.

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Chopped Salad with Chicken, Feta and Grapes

(from The Whitewater Cooks with Friends—by Shelly Adams)

1 head romaine, coarsely chopped    (we used organic mixed greens)

1 basket cherry tomatoes, halved

1 long English cucumber, seeded & diced   (we peeled part of cuke but did not seed it)

1 large avocado, diced   (we used 2 avocados)

1 cup corn kernels, thawed   (we used approx.  6 oz  [½ can] of Green Giant Corn – sodium reduced)

½ red onion, finely diced

1 cup grilled chicken breast, sliced thinly

1 cup red or green grapes, halved

½ cup feta cheese, crumbled

½ cup slivered almonds, toasted

Dressing

2 TBSP mango chutney

1 tsp celery seeds

1 TBSP fresh mint, chopped

1 TBSP honey

1 tsp Dijon

2 TBSP sherry vinegar   (we used red wine vinegar)

1 tsp salt   (we used ½ tsp)

½ tsp pepper

½ cup olive oil

Method:

Layer all salad ingredients into bowl.

Whisk together all dressing ingredients (except oil) into small bowl.  Then slowly drizzle oil in a steady stream into same bowl while briskly whisking all until well incorporated.  Drizzle over salad and toss.

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