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16 servings, 2 Tbsp. each
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Use as a marinade for cooked poultry or fish, or serve as dressing for your favorite mixed green salad.
Pour 1/4 cup prepared vinaigrette over 4 small boneless skinless chicken breasts (1 lb.) in shallow dish; turn to evenly coat both sides of chicken breasts. Refrigerate 1 hour to marinate. Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF), brushing with additional 1/4 cup vinaigrette for the last 5 min. Cut chicken across the grain into thin strips; place on greens-covered platter. Drizzle with additional 1/4 cup vinaigrette. Sprinkle with croutons.
Combine chopped cooked chicken and halved seedless grapes in bowl. Stir in enough prepared vinaigrette until chicken mixture is evenly moistened. Refrigerate several hours. Stir in additional vinaigrette just before serving, if desired.
This fresh-tasting vinaigrette can easily be doubled.
Store in tightly covered container in refrigerator up to 1 week before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.