Chicken Salad With Sherry Vinaigrette

Chicken Salad With Sherry Vinaigrette Recipe

This salad is a light and flavorful mix of all your favorites. Gorgonzola, artichoke hearts, and red grapes provide the perfect taste while toasted pecans add crunch to the mix. The quick sherry vinaigrette dressing brings all the flavors together for an easy meal in no time.

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Recipe Information

Flavor Profile





Main Dishes,Salads



Total Time

25 Minutes

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      • 1/3 Cup Sherry Vinegar
      • 1/2 Cup Extra Virgin Olive Oil
      • 1 Clove Garlic
      • 1 Teaspoon Dried Oregano
      • 1 Teaspoon Dried Basil
      • 1 Teaspoon Salt
      • 1 Teaspoon Freshly Ground Pepper
      • 2 Medium Chicken Breasts
      • 2 Teaspoons Olive Oil
      • 4 Ounces Gorgonzola Cheese (Crumbled)
      • 1 1/2 Cups Red Grapes (Halved)
      • 3/4 Cup Dried Cranberries
      • 3/4 Cup Pecans (Toasted)
      • 1 Cup Croutons
      • 3/4 Cup Artichoke Hearts (Chopped)


  1. For the vinaigrette: blend sherry vinegar with garlic clove, oregano and basil in a blender until smooth. Open the smaller lid of the blender while the machine is still running and pour half cup of Extra Virgin oil gradually into the blender. Blend until smooth. Season with salt and pepper to your taste.
  2. Preheat the grill.
  3. Lightly rub chicken breast with 2 teaspoons of olive oil and season with salt and pepper. Grill the chicken breasts until still juicy but cooked through. Leave to cool a little and then slice.
  4. For the salad: take chicken slices in a large salad bowl. Add in gorgonzola, grapes, cranberries, pecans, croutons and artichokes. Toss in half of the vinaigrette and mix to combine. Serve salad with rest of the vinaigrette.

Nutrition & Cost Facts


802 kcal


40 g


57 g


33 g

Cost Per Serving


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