Chicken grape layered tossed green salad with dressing on the bottom so it becomes do ahead

This was our entree for WOW Lunch Show on Women Only Weekend 2012. We enjoyed flatbreads with this great do ahead tossed salad.


  • Dressing:

  • 2 Crushed garlic cloves
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons juice lemon
  • 2 tablespoons paprika vinegar
  • 1/4 teaspoon salt
  • (or more to taste)
  • 3/4 cup olive oil or vegetable oil
  • Freshly ground black
  • pepper and coriander to taste
  • 4 tablespoons grated Parmesan, more to taste (*)


  • 4 cups romaine
  • 2 cups escarole
  • 1 cup radicchio
  • 1cup
  • frieze
  • 2 cups sliced seeded cucumber
  • 1 cup pickled peppers (optional) see
  • recipe
  • 1 cup slice red radish
  • 2 cups grapes, seeded, cut in half
  • 2 cups
  • grilled chicken, cubed or sliced in bite size pieces (see recipe)

    (*) You can either add parmesan to the dressing or in the salad as a layer.


Blend first five ingredients. Whisk in olive oil slowly to form
emulsification. Place in the bottom of clear glass salad bowl. Add greens in
layers along with other vegetables. (see chef notes below)

Refrigerate until needed up to 8 hours. Toss and serve. (If the dressing is
very cold it will not easily coat greens unless you dump into larger bowl and
toss with tongs until it is all incorporated. Place back into glass bowl to
serve. Finish with a bit of olive oil on top.

Chef Notes: Greens for this salad should
be well dried after washing. Then they must be put back into the refrigerator to
crisp before using. Cucumbers are seeded to reduce the water. Drain the picked
peppers and blot on paper towel before layering into the salad. Top that layer
with a few more greens they place grapes around leaving center open. Place
parmesan cheese in the center (unless you added it to the dressing). Top with


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