I made this salad as a side salad, without the chicken, for a dinner. I really liked the combination and thought it would make a great main course salad with the addition of some chicken breast.
The honey-lime vinaigrette is a distinctive contribution to this salad that I think really makes it work. I find it always helps to heat the honey a bit in the microwave to make it thinner before adding to the dressing. And with honey, I always shake the dressing in a small jar to mix rather than trying to whisk it.
I think a mixture of greens with some texture works well for this salad. I used the Champs Elysees mix from Trader Joe’s with green leaf lettuce, frisee, radicchio, and carrots.
Grape, orange, and chicken salad
cooked chicken breast, sliced or cut into smaller pieces
red seedless grapes
3 tablespoons vegetable oil
1 tablespoon lime juice
1 tablespoon honey
1/2 teaspoon Dijon mustard
fresh ground pepper
Arrange all of the ingredients for the salad on the plate. Shake in a small jar the oil, lime juice, honey, mustard, and pepper. Spoon over the salad.