Skip to content

Salad of Apples, Grapes & Roast Chicken with Korean Dressing

This tasty Korean-style dressing blends up in a snap and is great on green, leafy salads. The dressing will keep in the refrigerator for two weeks if you want to make a double batch.
Serves: 4
Prep Time: 15 min



8 cups field or mixed salad greens
2 cups green apple(s), with skin, sliced thin
2 cups green seedless grapes
2 cups chicken, leftover or deli roasted
⅓ cup walnuts, chopped
2 green onion(s), sliced

Korean Dressing

2 tbsp light tamari sauce
2 tbsp water
2 tbsp rice vinegar
2 tsp honey
2 tbsp toasted sesame oil
½ tsp hot red chili pepper flakes
1 tbsp sesame seeds

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Add tamari, water, rice vinegar, honey, toasted sesame oil, red chili pepper flakes and sesame seeds to the blender and puree.

  2. Place salad greens in a large salad bowl. Slice green apples and cut grapes in half and add both to the bowl. Toss.

  3. Pour on half of the dressing and toss again.

  4. Shred roast chicken. Arrange chicken, walnuts and sliced green onions over salad. Serve remaining dressing in a bowl on the side.

Nutrition Info

Per 370 g serving Amount
Protein27 g
Fat15 g
Saturated Fat2 g
Carbohydrate34 g
Fibre6 g
Sugar25 g
Cholesterol55 mg
Sodium390 mg
Per 370 g serving % Daily Value
Vitamin A80
Vitamin C10
Vitamin B632
Vitamin B1212