Chicken Salad with Grapes and Walnuts

Made this recipe exactly as it called for it except left out the yogurt. It was really quite excellent. I am Allergic to May things. so I have to keep ingredients down and this was perfect

• snowcrane

• Petersfield, manitoba

• 11/28/2014

Made exactly according to the recipe, this salad was a hit with a group of friends. I used black grapes for some extra color. The capers are a nice touch and add a bit of acid to what could be an overly sweet salad. I served the chicken salad, a green bean and potato salad and a compote of watermelon and assorted berries, with mini-croissants, and the meal was well-received. I do recommend poaching the chicken in advance, so that it will be chilled if serving the salad shortly after making it.

• jannielane

• Denver, CO

• 7/28/2014

Not sure if I should really review this recipe, since I just used it as a jumping off point for chicken salad. I used a rotisserie chicken for ease, dried cranberries instead of grapes, and I toasted the walnuts. I used all low-fat mayo and about 1/3 of the dijon because a tablespoon sounded like a LOT. I also left out the capers, but added some chopped fresh tarragon. It was incredibly delicious and I enjoyed sandwiches for days.

• Anonymous

• Phoenix, AZ

• 6/21/2013

Its a great recipe! For garnishing: Serve it on Belgian Endives... Perfect party portions. Accompanied with white wine Italian Pinot Grigio. My guests loved it! To see more suggestions click here: //m.fonts4kids.com/recipes/food/notes/Chicken-Salad-with-Grapes-and-Walnuts-358017#ixzz2M3dMw1K1

• Educaramba

• DC

• 2/26/2013

Easy, quick, and tasty! My new go-to chicken salad recipe.

• darwin2468

• Calgary

• 6/15/2012

Delish. Used strained yogurt and added about 10 blackberries which gave it a really great color.

• robineka

• Miami Beach, FL

• 6/25/2011

Just made it for the first time; I roasted a whole chicken on the Weber with hickory chips and used the leftovers for the salad....greek yogurt and cashews instead of regular yogurt and walnuts..tastes great.

• Anonymous

• Needham, Ma

• 6/1/2011

good and quick! i had no more yogurt in the house so just used a little mayo and used leftover roasted chicken. Very good stuff. Maybe next time I will throw in a few olives as well.

• lauralee422

• 3/24/2011

Great recipe to make ahead for packed lunches. I substitute out the plain yogurt and mayonnaise for an equal portion of greek yogurt, and add heaped cups of grapes and walnuts. Also, have baked a full chicken and used 'bits' rather then the tenders. Makes it even more moist.

• DTam

• London, UK

• 3/6/2011

I ditched the mustard and finely chopped some red onion and added it to my home-made mayonnaise to make it more healthy. Delicious and my parents loved it too. I also skipped the capers.

• jujujulie

• 11/7/2010

Great little recipe. I don't think I've seen a recipe attributed to Gourmet Magazine call for the use of chicken tenders before. I used a rotisserie chicken and thick Greek style yogurt + added a little salt. Also toasted the walnuts.

• Anonymous

• Washington, DC

• 9/19/2010

This was easy, quick, and very tasty. Good thing to make for a relatively healthy lunch during the work week.

• nhaselberger

• Vancouver

• 9/17/2010

Overall it was a good salad. The flavors blended well together, but no one was jumping on the leftovers.

• MadamelaChef

• France

• 9/8/2010

I wasn't too impressed with the results. It could be me. I thought the sauce was too tangy. It wasn't terrible, but I don't think I would make this again.

• tazzychu

• Singapore

• 8/14/2010

Wonderful salad. Made this twice in the past two weeks. The second time, I strained the yoghurt in cheesecloth in a sieve for a few hours to remove some of the moisture as the salad was a little on the runny side the first time through.

• galleryhound

• Minneapolis

• 8/10/2010