All Grapes and Sizes: Chicken Salad with Walnut and Grapes

11 months ago

chicken salad with walnuts and grapes

Thinking of ways to spruce up your salad? Then dress it up with nuts and fruits like this Chicken Salad. Both can give texture and  flavors that can bring something to the dish. Try different combinations or why not add some herbs as well? It’s all up to your preference so play around with your food (combinations)!



Makes 16 servings


4 cups Chicken broth

½ cup Red onion, peeled and sliced in half

1 big stalk Celery, sliced into thirds

1 Tbsp Black peppercorns

1 Bay leaf

4 Bone-in skinless chicken breast halves

1 cup Greek yogurt

¼ cup Chopped red onion

1 cup Chopped celery

½ cup Chopped flat-leaf parsley, Toasted walnuts, roughly chopped

2 cups Seedless red grapes, quartered

1 tsp Salt

1 tsp Ground black pepper

16 Iceburg lettuce leaves, trimmed to form small cups


  1. In a large pot, combine the chicken broth, red onion, celery, black peppercorns, and bay leaf. Bring to a boil.
  2. Add the chicken and lower the heat. Simmer for 20 minutes or until the chicken is cooked through.
  3. Remove the chicken from the poaching liquid and transfer to a plate to cool.
  4. Once the chicken has cooled, remove the meat from the bones and slice into cubes.
  5. Place the chicken in a large bowl. Add the Greek yogurt, onion, celery, parsley, walnuts, grapes, salt and pepper. Mix until well-combined. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
  6. Just before serving, spoon the chicken salad into the lettuce cups. Serve immediately.


Recipe by Chef Barni Alejandro-Rennebeck

Photographed by Krizia Cruz


Want to pair this salad with a pasta? Check these out:

Orange Pasta With Roasted Black Sesame Seeds Tofu

Creamy Tomato Basil Penne With Grilled Chicken

Broccoli Mac N’ Cheese

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