Chicken Salad With Grapes And Walnuts
1 1/2 pounds 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 ounces)
3 tablespoons drained capers, chopped
Toss chicken with 2 teaspoons 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 15 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.
| Yield: | 4 servings | |||
| Prep Time: | 0 hr 15 mins | |||
| Cook Time: | 0 hr 15 mins | |||
| Ready In: | 0 hr 15 mins | |||
| Category: | Salads | |||
| Main Ingredient: | Chicken | |||
| Cooking Method: | Boiling |
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| Nationality: | United States | |||
| Recipe Tags: | chicken salad | fruit and chiclen salad | salad | fruit salad |
Chef's Note & Story
Serve with: sliced tomatoes; green beans with lemon
