Happy Monday! Hope that you had a wonderful, relaxing weekend! Let’s pick up where we left off, shall we? Friday’s post featured amazingly scrumptious roasted grapes atop a bed of fluffy pancakes and promised to introduce you to other ways to use up those leftover roasted grapes. Well, the first thing that I did with my leftovers was whip up this ridiculous chicken salad with caramelized onions, toasted pecans, and, of course, roasted grapes!
This chicken salad is heavenly. We enjoyed ours on toasted potato buns with melted smoked gouda and crispy romaine lettuce (so, so yummy!), but it would also be perfect as an appetizer with crackers or slices of a freshly baked multigrain baguette. Or you could just attack it with a fork…totally acceptable.
I’ll be honest, before this recipe came about, I often steered clear of making caramelized onions as a result of bad experiences with the process in the past (I’m impatient). This time around, however, I was successful in caramelizing an onion on the stovetop in less than 15 minutes. Unfortunately, that was only after I tried a recipe for “quick” caramelized onions in the microwave, which ended horribly. I would not recommend it. Anyway, what I learned from this experience was that caramelizing a single onion is fast and easy and should no longer be feared.
Chicken salad is one of my favorite spring and summer dishes, so I think the timing of this recipe is perfect since the first day of spring is (thankfully) just around the corner! This recipe will definitely be on repeat in my house over the next several months. Hope you enjoy this take on chicken salad as much as we did!
- 1 lb boneless skinless chicken breasts, poached, cooled, and diced
- 1 caramelized yellow onion (recipe below)
- ⅔ cup roasted grapes, cooled and strained of excess roasting juices (recipe here)
- ¼ cup chopped pecans, toasted (see note)
- ½ cup plain Greek yogurt (I used Chobani)
- 1 tablespoon Dijon mustard
- 2 tablespoons light mayonnaise
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper to taste
- 1 ½ tablespoons butter
- 1 large yellow onion, thinly sliced
- Pinch of sugar
- Salt and pepper
- Melt butter in large skillet over medium heat. Add onions and stir to coat with butter. Cover and slowly cook onions for 7 minutes, stirring occasionally. Add pinch of sugar and a sprinkle of salt. Once golden color is reached, turn heat up to medium high and begin to brown the onions, stirring constantly, about 4-5 more minutes. Once rich brown color is reached, remove onions from skillet and transfer to bowl to cool. Season with additional salt and pepper as desired.
- Add all ingredients to mixing bowl. Mix gently until combined. Taste and adjust salt and pepper as needed.
I toast pecans in my toaster oven at 325 degrees until the point at which they become fragrant. Watch them closely, as this process only takes a few minutes, especially with such small pieces.