Category Archives: grapes

Barbecue Chicken Salad Lettuce Cups

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Are you grilling this weekend? Perhaps you are grilling up some chicken slathered in your favorite barbecue sauce. That is what we are doing to celebrate America’s birthday and introduce some of our European friends to the wonders of an American cookout. We’ll be serving hamburgers, hotdogs, ribs, and of course barbecue chicken topped with an old family recipe for a sweet and tangy barbecue sauce. Naturally there will be the traditional side dishes, salads and desserts as well. What would a barbecue be without lots of food?

But as I have a tendency to do no matter how many times I host an event, I over anticipate and cook too much food, resulting in a refrigerator of leftovers that need to be eaten. So what do I do with those leftovers? My favorite way to use up my barbecue chicken is to make a chicken salad. While you can use any leftover chicken you have on hand, or even buy a pre-cooked rotisserie chicken if you want to skip the cooking, my favorite chicken salad uses barbecue chicken. The sauce adds a nice tang to the salad and ensures that the entire dish is flavorful. Celery is added for crunch and the grapes add a surprise sweetness. You can eat the salad as is or pile it on a roll to make a sandwich. However, I love to roll up a scoop of the salad inside of a lettuce leaf. It is cool, crispy, and makes for a perfect summer lunch.


4 large lettuce leaves

4 cups cold, cubed barbecue chicken

1 cup seedless green grapes, halved

2 stalks celery, diced

1 shallot, minced

1/3 cup mayonnaise, or more to taste (I like Miracle Whip)

Salt & pepper

  • Combine the chicken, grapes, celery and shallot in a large bowl.
  • Add the mayonnaise and stir well to combine. Depending upon how moist you like your salad, you may want to add additional mayonnaise.
  • Season with salt and pepper.
  • Scoop approximately 1 1/4 cups of salad onto each of the four lettuce leaves. Roll the leaves to encase the salad and enjoy.

Serves 4


Grape & Watercress Grain Salad

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Grain salads are a great alternative to your traditional pasta or potato salad. I may be a bit late to the game but recently I’ve been experimenting with both bulgar and quinoa, two quick cooking grains that are nutty and bring an interesting twist to the table. Since I love them both I decided to combine them for this salad that is adapted from Cuisine At Home magazine. The grapes add a bit of sweetness to the salad while the watercress contributes a touch of bitterness. This salad is sure to be a crowd pleaser. It can be served either cold or at room temperature but I prefer eating it at room temperature, making it the perfect addition to a summer picnic table.


1 1/3 cups apple juice, divided

1 cup water

1/2 cup bulgar

1/2 cup quinoa

Pinch of salt

1 cup watercress

1 cup green grapes, halved

2 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1/8 teaspoon salt

  • Combine1 cup of the apple juice, water, bulgar, quinoa and salt in a medium saucepan.
  • Set over medium high heat and bring to a simmer. Cover, reduce the heat to low, and cook until most of the liquid is absorbed and the grains are tender, about 14-16 minutes.
  • Move the grain mixture to a large bowl and add the watercress and grapes. Mix well to combine.
  • In a small bowl, whisk together the remaining 1/3 cup of apple juice, vinegar, mustard, honey, and salt.
  • Pour over the grain mixture and gently stir until well combined.
  • The salad can be served either cold or at room temperature.

Serves 4

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