This chicken salad is savory and slightly sweet with the addition of grapes, and just crunchy enough with celery and walnuts. Serve it with crackers, inside a tortilla or lettuce wrap, or on top of a bed of mixed greens. Use leftover cooked chicken from a whole roasted chicken to make this salad or quickly poach fresh chicken breasts for this recipe.
Ingredients
2 cups
diced
cooked chicken
½ cups
quartered
red grapes
½ cups
raw walnuts
roughly chopped
½ cups
diced
celery stalks
⅓ cups
minced
red onions
2 tablespoons
mayonnaise
1 teaspoons
dijon mustard
¼ teaspoons
kosher salt
¼ teaspoons
freshly ground
black pepper