Fall in Love with Grapes!

We have always been a household that eats our fair share of grapes. When I purchase grapes I look for firm grapes that are plump. They should not be rock hard, but fairly firm to the touch. They should be inspected, and be free of discoloration, mold or soft spots. Also avoid any shriveled fruit. Grapes can be store unwashed in the refrigerator for up to 7 days.

When you are ready to use grapes rinse well under cold running water. Drain and shake off any excess water. When I take grapes for lunch I wash them at home and put them in a container with a folded up paper towel so that but lunch time they are dry and ready to eat.

Grapes of all colors – red, black, and green – are a natural source of beneficial antioxidants and other polyphenols. One serving of grapes (3/4 cup) contains just 90 calories, no fat, no cholesterol and virtually no sodium, and also provide potassium and are a good source of vitamin K.

Now as adults we can appreciate all the wonderful attributes that grapes have, but children definitely look at grapes very different. Many years ago while we were eating chicken salad sandwiches for supper my son started cutting up grapes to put on his sandwich. I always thought that he liked adding grapes to his sandwich because they added a sweetness and texture. But recently in a conversation with him I asked for sure why he started that practice. He reminded me that we had to give a portion of grapes to him or he would have eaten so many that it would have made him ill. So this was one way that he could eat more of those delectable grapes.

Grape Chicken Salad

Grape Chicken Salad

I was given the following recipe by a friend, that made it for a women’s luncheon that I attended .It started out as a large quantity recipe, but with some tweaking I was able to scale it down for meet our needs. And my son no longer had to cut up the grapes and add them to his sandwich, as they were already incorporated into the salad.

“By posting this recipe I am entering a recipe contest sponsored by the California Table Grape Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.” 

Grape Chicken Salad
Recipe type: Salad
Serves: 6-8 servings
 
Ingredients
  • 6 cups cubed cooked chicken breast
  • 1 lb grapes, washed and halved
  • 2 cups diced celery
  • ¾ cup chopped pecans, toasted
  • 2 green onions, sliced
  • 1 cup mayonnaise
  • ¾ cup chicken broth
  • ¼ cup + 2 Tbsp vinaigrette
  • 2 tsp prepared mustard
Instructions
  1. Combine the chicken, grapes, celery, pecans and onions. In a small bowl, whisk mayo, broth and vinaigrette and mustard until smooth. Pour over chicken mixture and mix well. Cover and chill at least 4 hours before serving.
Notes
You can substitute turkey for the chicken. Green, red, or black grapes can be used. Almonds can be used in place of toasted pecans.


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