Chicken Salad with Grapes and Walnuts: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

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

Toss chicken with 2 tsp salt.
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.
Meanwhile, stir together yogurt, mayonnaise, and mustard.
Stir chicken and remaining ingredients into dressing with salt and pepper to taste.

Serve with: sliced tomatoes; green beans with lemon

Recipe by Lillian Chou

Photograph by Romulo Yanes