2000s Recipes + Menus
Chicken Salad with Grapes and Walnuts
Serves4
- Active time:15 min
- Start to finish:30 min
June 2008
Feeling burnt-out on the same old chicken salad from the corner deli? We were, too, until our love was rekindled by this lively version, studded with crunchy walnuts, plump grapes, and little beads of salty capers.
- 1 1/2 lb chicken tenders
- 5 cups water
- 1 3/4 cups reduced-sodium chicken broth
- 1/3 cup plain yogurt
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup seedless grapes, halved crosswise
- 1 cup coarsely chopped walnuts (3 oz)
- 3 tablespoons drained capers, chopped
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Toss chicken with 2 tsp salt.
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Bring water and broth to a boil in a large saucepan, then add chicken and cook at a bare simmer, uncovered, stirring occasionally, until just cooked through, about 5 minutes. Drain and cool, then tear into 1-inch chunks.
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Meanwhile, stir together yogurt, mayonnaise, and mustard.
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Stir chicken and remaining ingredients into dressing with salt and pepper to taste.
Serve with: sliced tomatoes; green beans with lemon
- Keywords
- lillian chou,
- quick kitchen,
- web-exclusive recipes,
- poultry,
- salad
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