Chicken Salad Recipe With Grapes And Walnuts
2 cups cooked, chopped, or shredded chicken breast.
1 cup cut in half of red seedless grapes.
1/2 cup of roasted, chopped walnuts.
1/2 cup of finely chopped celery.
1/4 cup coarsely chopped red onion.
1/4 cup chopped fresh parsley.
1/2 cup of mayonnaise.
1/4 cup sour cream or Greek yoghurt.
Honey, 2 tablespoons.
Dijon mustard, 1 tablespoon.
1 tablespoon of lemon juice.
To taste, add salt and pepper.
For this salad, you can cook chicken, especially for it, use rotisserie chicken, or utilize leftover chicken. Season the chicken with salt and pepper and bake or poach it when it is thoroughly cooked. After letting it cool, chop or shred it into bite-sized pieces.
Turn on the oven to 350 °F (175 °C). On a baking sheet, spread the chopped walnuts and toast them for 5 to 7 minutes, or until they are fragrant and beginning to turn golden. Avoid overcooking them since they might burn quickly. Set apart for cooling.
Mayonnaise, Greek yoghurt (or sour cream), honey, Dijon mustard, lemon juice, salt, and pepper should all be combined in a small bowl. Add extra honey or lemon juice as necessary to customize the amount of sweetness and acidity to your liking.
Combine the shredded chicken, split grapes, toasted walnuts, chopped celery, red onion, and fresh parsley in a large mixing dish.
Over the chicken and grape mixture, drizzle the dressing. Gently combine everything and toss until everything is evenly covered in dressing.
Before serving, cover the chicken salad and place it in the refrigerator for at least an hour. The flavours might converge when chilled.
When the chicken salad is cold, you can serve it alone, over lettuce, in a sandwich, or a wrap. It’s wonderful and flexible!
You can garnish with additional chopped parsley or a few whole grapes for an extra fresh touch.
Optional Chicken Cooking:
You can cook chicken breasts, use rotisserie chicken, or use leftover chicken for this salad. If you cook the chicken yourself, add salt and pepper before cooking to enhance the flavour.
When toasting walnuts in the oven, keep a tight eye on them. Please don’t walk away from the range; they can transform from nicely toasted to charred in seconds.
Before putting the dressing on the salad, give it a taste. Add extra honey or lemon juice to change the sweetness and acidity to your preferred levels. As required, a pinch of salt and pepper may also be added.
Chilling the salad for at least an hour is essential so that the flavours can mingle and the salad can be served cold. For even better results, refrigerate it for a few hours or overnight.
You can change or add ingredients to the salad to suit your preferences. For more variety, you can substitute green grapes for red ones, use pecans instead of walnuts, or include additional ingredients like chopped apples, dried cranberries, or sliced almonds.
There are several ways to serve this chicken salad. It tastes great as a topping for a bed of mixed greens, sandwiches, and wraps. For a classy touch, consider doing it on croissants.
For 3–4 days, leftover chicken salad can be kept in the fridge in an airtight container. Remember that although the salad’s texture may change while it sits, it will still be delicious.
Dietary Restrictions and Allergies:
Check the contents of the mayonnaise and other condiments for potential allergens or substitutes if you or your guests have allergies or dietary constraints.
Use fresh, ripe grapes, and make sure your walnuts are not rancid to get the best flavour and texture.
To prevent cross-contamination when handling raw chicken, practice excellent food safety by thoroughly washing your hands, utensils, and surfaces.
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