Hot, hot, hot!!! Holy cow it’s hot here. Yeah. I just said Holy cow- but it was only to stop myself from saying how %$^&(@$% hot it is here.

You have to remember- us Seattleites aren’t cut out for much heat. It is like a cool novelty thing for a few days, but not that it seems to be here to stay for the unforeseeable future- it’s sweaty. Well thank God for Air Conditioning.

Carrot, Grape and Chicken Salad

Not sure about you, but when it is really hot, I am really drawn to lighter, fresher foods. My appetite is miraculously somewhat diminished, and dishes like this Carrot, Grape and Chicken Salad are refreshing, light and full of flavor.

Carrot, Grape and Chicken Salad

I actually tried to make carrot noodles with my vegetable spiralizer, but was totally unsuccessful (any tips?!) so I wound up making noodles, or ribbons with a carrot peeler. It was actually really easy and the ribbons were quite pretty. Then the juicy sweet grapes and the toasty pistachios are great compliments and the tangy Shallot Vinaigrette is the perfect topping. I like to add chicken so that I have a complete meal, but you could easily make this a vegan salad instead. Enjoy!

Carrot, Grape and Chicken Salad

 

Recipe: Carrot, Grape and Chicken Salad

Ingredients

  • 8 cups carrots (ribboned with a vegetable peeler)
  • 2 cups cooked shredded chicken breast
  • 1 cup grapes, halved
  • ¼ cup toasted pistachios, finely chopped
  • Shallot Vinaigrette
  • 1 large shallot, minced
  • 1 tablespoon grainy Dijon mustard
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • kosher salt

Instructions

  1. In a large bowl or on a platter, combine the carrots, chicken, grapes and pistachios.
  2. In a small bowl, combine the shallot, mustard, olive oil and vinegar. Whisk and season to taste with kosher salt.
  3. Toss the salad with the dressing and season to taste with kosher salt. Serve immediately.

Preparation time: 15 minute(s)

Number of servings (yield): 4

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Categorized: Paleo, Poultry, Recipe Index, Salad
Tagged:

Hot, hot, hot!!! Holy cow it’s hot here. Yeah. I just said Holy cow- but it was only to stop myself from saying how %$^&(@$% hot it is here.

You have to remember- us Seattleites aren’t cut out for much heat. It is like a cool novelty thing for a few days, but not that it seems to be here to stay for the unforeseeable future- it’s sweaty. Well thank God for Air Conditioning.

Carrot, Grape and Chicken Salad

Not sure about you, but when it is really hot, I am really drawn to lighter, fresher foods. My appetite is miraculously somewhat diminished, and dishes like this Carrot, Grape and Chicken Salad are refreshing, light and full of flavor.

Carrot, Grape and Chicken Salad

I actually tried to make carrot noodles with my vegetable spiralizer, but was totally unsuccessful (any tips?!) so I wound up making noodles, or ribbons with a carrot peeler. It was actually really easy and the ribbons were quite pretty. Then the juicy sweet grapes and the toasty pistachios are great compliments and the tangy Shallot Vinaigrette is the perfect topping. I like to add chicken so that I have a complete meal, but you could easily make this a vegan salad instead. Enjoy!

Carrot, Grape and Chicken Salad

 

Recipe: Carrot, Grape and Chicken Salad

Ingredients

  • 8 cups carrots (ribboned with a vegetable peeler)
  • 2 cups cooked shredded chicken breast
  • 1 cup grapes, halved
  • ¼ cup toasted pistachios, finely chopped
  • Shallot Vinaigrette
  • 1 large shallot, minced
  • 1 tablespoon grainy Dijon mustard
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • kosher salt

Instructions

  1. In a large bowl or on a platter, combine the carrots, chicken, grapes and pistachios.
  2. In a small bowl, combine the shallot, mustard, olive oil and vinegar. Whisk and season to taste with kosher salt.
  3. Toss the salad with the dressing and season to taste with kosher salt. Serve immediately.

Preparation time: 15 minute(s)

Number of servings (yield): 4

Recipe by Heather Christo (http://heatherchristo.com)