Nuts About Walnuts: Chicken Salad with Walnuts and Grapes

4 months ago

Prepare this dish with a wholesome twist


Chicken Salad with Walnuts and Grapes

Makes 16 servings

4 cups Chicken broth

1/2 Red onion, peeled and sliced in half

1 big stalk Celery, sliced into thirds

1 Tbsp Black peppercorns

1 Dry bay leaf

4 Bone-in skinless chicken breast halves

1 cup Greek yogurt

1/4 cup Chopped red onion

1 cup Chopped celery

1/2 cup Flat-leaf parsley, chopped

1 cup Toasted walnuts, roughly chopped

2 cups Seedless red grapes, quartered

1 tsp Salt

1 tsp Ground black pepper

16 Iceburg lettuce leaves, trimmed into small cups

  1. In a large pot, combine the chicken broth, red onion, celery, black peppercorns, and dry 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. Set aside 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.
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