Chicken Salad With Walnuts and Grapes
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup plus 1 tablespoon mayonnaise
- Finely grated zest and juice of 1 lemon
- ¼teaspoon salt, or to taste
- ⅛teaspoon freshly ground black pepper, or to taste
- 1½teaspoons finely chopped chives
- 1½teaspoons finely chopped flat-leaf parsley
- 1tablespoon finely chopped tarragon
- 13-pound roasted chicken, skin removed, meat roughly chopped
- ⅓cup finely chopped red onion
- ½cup finely chopped celery
- 1cup halved red seedless grapes
- ¾cup roughly chopped walnuts, lightly toasted
- Mesclun, optional
- Crusty bread, optional
Nutritional analysis per serving (6 servings)
560 calories; 45 grams fat; 9 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 19 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 32 grams protein; 302 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.
- Step 2
In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.
Private Notes
Comments
Anyone know how much chicken breast meat to use to substitute for the meat from a three pound supermarket chicken?
I have made almost exactly this recipe for years, subbing green grapes for red, and sliced (not slivered) almonds for the walnuts. Omit tarragon OR I put in mutiple herbs. Delicious and the sliced almonds are very satisfyingly crunchy in the salad. Yum!
This is so yummy. Great to make in the fall with fresh herbs from our garden. Excellent with leftover turkey.
I added a 1/2 tsp of sugar to the dressing to give it a more complex flavor. Next time it will be 1/2 tsp of honey. I substituted rosemary for the tarragon and swapped the amounts of rosemary and flat leaf parsley, in other words 1 TBSP flat leaf parsley and 1 1/2 tsp rosemary. Finally, I added 1/3 dried cranberries for a slightly sweeter flavor and more texture and color.
I used cranberries in place of grapes.
The most important part of this recipe that elevates it above a typical chicken salad is the addition of lemon zest and lemon juice. Make it with the lemon zest and lemon juice or otherwise just make a different recipe.made this just as written except I was out of grapes, so subbed dried cranberries and used dried herbs (used less since dried). It was even better after sitting in the fridge for a few hours.