This is a creamy, mayo-based chicken salad with walnuts, red grapes, celery, and onion โ the kind that works equally well spooned over field greens or stuffed into a croissant. It takes about 40 minutes start to finish, most of that hands-off poaching time. Make a full batch on Sunday and you have lunch sorted for several days.
What makes this version work
Two things matter here. First, poaching the chicken in broth rather than plain water keeps the meat from going bland and dry โ the broth seasons from the inside out, so the diced chicken still tastes like something once itโs coated in mayo. Second, the whipped cream folded into the mayonnaise lightens the dressing just enough that it coats the chicken and grapes without sitting heavy. Cut the chicken into true ยผ-inch cubes rather than rough chunks; smaller, uniform pieces mean every forkful gets dressing, walnut, and grape in the same bite instead of a mouthful of plain chicken followed by everything else.
Troubleshooting
- Dressing tastes flat: White pepper seasons the back of the throat, not the front. If the whole salad tastes muted, add a small pinch of salt and taste again before adding more pepper โ salt is usually whatโs missing.
- Watery pool at the bottom of the bowl after storing: Grapes release juice as they sit. Slice and pat them dry with a paper towel before adding them. Store the salad in a container with a tight lid and give it a quick stir before serving each day.
- Salad goes limp when served over greens: Dress it at the table โ a pre-dressed salad goes limp fast. Keep the chicken mixture in one container and the field greens separate, and combine them only when youโre ready to eat.
- Chicken turns rubbery after refrigerating: Overcooked chicken tightens up further when chilled. Pull the breasts from the poaching liquid as soon as they reach 165ยฐF internally โ a thermometer is more reliable than the 30-minute guideline, since breast size varies. Let them cool completely before dicing so the texture stays tender.
- Walnuts go soft in storage: Stir the walnuts in just before serving rather than mixing them into the batch youโre storing. Theyโll stay crunchy all week instead of turning chewy by day two.
Chicken Walnut Summer Salad (Creamy & Light)
Equipment
- Large saucepan or stockpot (for poaching chicken)
- Cutting board
- Sharp Chefโs Knife
- Large mixing bowl
- Instant-read thermometer (to confirm chicken reaches 165ยฐF / 74ยฐC)
Ingredients
- 2 medium boneless, skinless chicken breasts about 1 lb / 450g total
- 2 cups chicken broth 480ml, for poaching
- 2 stalks celery finely chopped
- ยผ cup onion finely chopped, 40g
- 1 cup red grapes halved, 150g
- 1 cup walnuts roughly chopped, 120g
- 1 cup mayonnaise 240g
- ยฝ cup heavy whipping cream 120ml, whipped to soft peaks
- 1 teaspoon white pepper 2g
- 1 pinch salt to taste
Instructions
- Place the chicken breasts in a large saucepan and add the chicken broth plus enough water to cover by 1 inch. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer. Cook uncovered for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part reads 165ยฐF / 74ยฐC.2 medium boneless, skinless chicken breasts, 2 cups chicken broth
- Remove the chicken from the liquid and transfer to a cutting board. Let cool for at least 15 minutes (or refrigerate for 30 minutes for faster cooling), then dice into 1/4-inch (6mm) cubes.2 medium boneless, skinless chicken breasts
- In a large mixing bowl, whip the heavy cream to soft peaks. Fold in the mayonnaise and white pepper until smooth. Add the diced chicken, celery, onion, halved grapes, and chopped walnuts. Fold gently until everything is evenly coated. Season with salt to taste.1/2 cup heavy whipping cream, 1 cup mayonnaise, 1 teaspoon white pepper, 2 medium boneless, skinless chicken breasts, 2 stalks celery, 1/4 cup onion, 1 cup red grapes, 1 cup walnuts, 1 pinch salt
- Serve scooped over a bed of field greens as a salad, or spoon into split croissants for sandwiches. For best flavour, refrigerate for at least 30 minutes before serving to let the dressing meld with the chicken and grapes.
Notes
Nutrition
FAQ
How long does this chicken salad keep in the refrigerator?
It keeps well for up to 4 days in an airtight container. Keep the walnuts stored separately and stir them in right before serving so they stay crisp rather than turning soft.
Can I use rotisserie or leftover cooked chicken instead of poaching fresh breasts?
Yes โ pre-cooked chicken works fine and cuts the total time down to about 10 minutes. Just make sure itโs fully cooled before you dice and mix it, or the residual heat will thin out the mayonnaise dressing.
Can I make this salad the night before?
You can mix everything except the walnuts and greens the night before โ the flavors actually improve after a few hours in the fridge. Add the walnuts and plate over greens only when youโre ready to serve.