Chicken Salad With Walnuts and Grapes

By Jill Santopietro

Chicken Salad With Walnuts and Grapes
Craig Lee for The New York Times
Total Time
15 minutes
Rating
4(724)
Comments
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A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper. It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon. Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts. It's a delightful and deeply satisfying combination of flavors (sweet, salty, tangy) and textures (cold, crunchy, juicy) that's almost impossible to stop eating.

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Ingredients

Yield:4 to 6 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

Ratings

4 out of 5
724 user ratings
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Comments

Peggy

Anyone know how much chicken breast meat to use to substitute for the meat from a three pound supermarket chicken?

Karen Strickholm

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!

Janet

This is so yummy. Great to make in the fall with fresh herbs from our garden. Excellent with leftover turkey.

Sandra L McGee

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.

Ridley

good not great

Paul

Made it pretty much like the recipe, changing tarragon leaves to a herb mixture from our herb garden and really enjoyed it. We go to Costco once a month, get the chicken of course, and make this yummy salad usually for our third meal from the bird.

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