Chicken and Grape Salad with Cashew-Tarragon Dressing

Chicken and Grape Salad with Cashew-Tarragon Dressing

Serves 4

Cashew nuts are the base for this entree salad's very creamy, very tasty dressing seasoned with a touch of tamari and sweetened with grape juice.

  • 3/4 pound boneless, skinless chicken breast
  • 1/3 cup raw unsalted cashews
  • 6 tablespoons unsweetened white grape juice
  • 2 teaspoons reduced-sodium tamari
  • 1/2 shallot, chopped
  • 1 1/2 tablespoons chopped fresh tarragon or chives
  • 1 head Boston lettuce, leaves torn
  • 1 head radicchio, chopped
  • 1/4 red onion, thinly sliced
  • 1 1/2 cups green grapes, halved
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Put chicken in a small saucepan and cover with cold water. Bring to a boil, lower heat and simmer until the chicken is just cooked through, 15 to 20 minutes. Drain (reserve the cooking liquid for another use if you like) and cool.

In a blender, combine cashews, grape juice, tamari and shallot and blend until smooth. Transfer to a small bowl and stir in tarragon. In a large bowl, combine lettuce, radicchio and onion and toss with about 2/3 of the dressing. Mound the mixture on a platter and top with the grapes. Dice the chicken, sprinkle it over the salad, and drizzle with the remaining dressing.

Nutritional Info: 
Per Serving:230 calories (70 from fat), 7g total fat, 1.5g saturated fat, 45mg cholesterol, 230mg sodium, 22g carbohydrate (2g dietary fiber, 14g sugar), 22g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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