Yeah, Girly Salad. Wanna Make Something Of It?

Years ago, my wife went to a bridal shower or a baby shower or something like that.  She knows me really well, so she always gives me the rundown of the menu at any of these things.  (She even knows all the questions I’m going to ask before hand, so she pays extra attention to those things even though she thinks I’m a geek.  I’m not worthy!)

Anyway, at this event she had a salad that she REALLY liked, but didn’t get the name of for some reason.  She describes it to me – it has grapes and apples, grilled chicken and bowtie pasta.  She says, “I know you won’t like it…it’s a girl salad”.  How am I supposed to take a statement like that?  What does the fact that I actually really like this “girl” salad say about me?  I like shoes too!! YOU HAVE A PROBLEM WITH THAT?!

Ahem.  Try this exceptionally tasty, perfect for summer meal and I think you’ll like it too.  Regardless of any other…preferences.

Girl Salad

For the Salad:

  • 1 pound cooked bowtie pasta
  • 2 medium red apples (braeburns are really good, as are red delicious.  you want something with some crunch to it)
  • 1/2 pound green seedless grapes
  • 1 pound boneless skinless chicken breast
  • lemon pepper seasoning
  • garlic salt

For the dressing:

  • 3/4 cup mayonnaise
  • 2 tablespoons sugar
  • 2 tablespoons vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon yellow mustard

Whisk together all of the dressing ingredients in a small bowl until completely smooth.  Chill in the refrigerator while you assemble the rest.

Stem and core the apple.  Cut into bite sized pieces.  Wash the grapes and remove from the stem.  Put fruit into large bowl with cooked pasta.

Generously coat the whole chicken breast with lemon pepper and garlic salt on both sides.  Heat grill or grill pan to high heat.  Grill the chicken for 4 or 5 minutes on each side, depending on thickness.  Remove from heat when done (internal temperature of about 160 degrees F), and allow to rest and cool for a full five minutes.  Cut the chicken across the grain into bite sized pieces, then add to pasta and fruit.  Pour the dressing over the top and toss vigorously to coat.  You can eat it right away, but it’s really good if it can chill for an hour or two first.


  1. mary says:

    🙂 Gene won’t eat girly salad of any kind. (His Definition: Any salad that has fruit added to it or sugar in the dressing. Fruit salad itself doesn’t count as girly because it’s all fruit – but salad that shouldn’t have fruit that do have fruit (pasta salad, salsa, etc) is a girly salad. I like this because it means when I make girly salad (which I love) there is more for me.) Excuse all the parenthetical remarks.

  2. Dave says:

    I’ll admit that it took me a while to get comfortable with the idea, but I came around. Gene is way more manly than me though….

  3. mary says:

    I wouldn’t say that. You’re just more openminded when it comes to fruits. 🙂

  4. Dan says:

    Ppppfff… what kind of “fruits” are your referring to there, Mary??
    Yyyyyyyeah, and Dave, I’m afraid it’s not looking too good for your masculinity right now. You like this fruity salad AND shoes? You know the rules, men are all allowed ONE girly indulgence, no more.

  5. Tricky Lee says:

    This has nothing to do with the girl salad dear bro-by-law, but I have gotten myself a new garlic press. I heart garlic! HOWEVER, I tend to buy a TON of real garlic and have more than I need at any given time. How should I store it? I currently have the cloves in a baby food jar and put in the cabinet with my other spices. Is that wise?

  6. Dave says:

    @Tricky Lee: I’d probably stay away from the jars for long term storage of garlic. To keep it from sprouting, it needs lots of airflow. Look for a dry, dark place like the bottom of the pantry and put it in a wire mesh basket or something. You should be able to store it for a month or more that way.