Chicken Walnut Salad with Grapes and Tarragon
This chicken walnut salad recipe is perfect for get-togethers. I love how flavourful it is and I think the combination of different textures is just topnotch.
Equipment
- Large pot with lid
- Rimmed baking sheet
- Cooling rack
- Large mixing bowl
- Chef's Knife
- Instant-read thermometer
Ingredients
- 1 large chicken breast boneless, skinless, about 225g / 8oz
- 2 medium chicken thighs boneless, skinless, about 280g / 10oz total
- ½ cup mayonnaise low-fat, 120g
- 2 tablespoons mayonnaise low-fat, added at the end
- ½ cup walnuts halves and pieces, 60g
- ⅓ cup celery hearts minced, 40g
- ½ cup red grapes quartered lengthwise, 75g
- 1 ½ teaspoons dried tarragon increase to 1 tablespoon if you prefer a strong anise flavour
- ½ teaspoon kosher salt
- 1 dash ground black pepper
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- Bring water to boil on high heat in a large pot. Add chicken and reduce heat to medium heat. Cover with a vented lid halfway and simmer for 25 minutes. Make sure water remains at a soft boil. If not, increase heat to medium-high. If boiling too hard, vent the lid a little more.1 large chicken breast, 2 medium chicken thighs
- While the chicken cooks, spread walnuts on a rimmed baking sheet and bake on the centre rack at 350°F / 175°C (180°C fan-forced) for 7 to 8 minutes until fragrant and lightly golden. Remove nuts from the oven and let cool for about 10 minutes. Mince the walnuts with a chef's knife — you want small, coarse pieces, not a paste. (A coffee grinder works too, but pulse briefly to avoid over-processing.)1/2 cup walnuts
- Remove the chicken from the water to a cooling rack. Cool for 10 to 15 minutes or when the chicken is cool to the touch. Pull chicken with your fingers or shred it with two forks.1 large chicken breast, 2 medium chicken thighs
- Add the pulled chicken to a large mixing bowl. Add 1/2 cup (120g) of the mayonnaise and stir to coat the warm chicken evenly — the warmth helps the chicken absorb the dressing.1 large chicken breast, 2 medium chicken thighs, 1/2 cup mayonnaise
- Add walnuts, grapes, celery and tarragon. Stir. Add salt and pepper. Stir again. Add 2 tablespoons of mayonnaise. Stir.1/2 cup walnuts, 1/2 cup red grapes, 1/3 cup celery hearts, 1 1/2 teaspoons dried tarragon, 1/2 teaspoon kosher salt, 1 dash ground black pepper, 2 tablespoons mayonnaise
- Cover and refrigerate for at least 1 hour before serving. Consume any leftovers within 2 days. Store in an airtight container in the refrigerator.
Notes
Storage: Refrigerate in an airtight container for up to 2 days. Add grapes just before serving to prevent juice from thinning the dressing.
Make-Ahead: Poach and shred the chicken up to 2 days ahead; store refrigerated. Toast and chop walnuts the day you plan to serve for maximum crunch. Final assembly takes under 5 minutes.
Substitutions: Swap low-fat mayo for a 50/50 mix of mayo and plain full-fat Greek yogurt for a tangier, lighter dressing. Pecans or toasted almonds work in place of walnuts.
Pro Tip: Add the mayo in two stages — coat the warm chicken first so it absorbs flavour, then stir in the remaining 2 tablespoons after adding the other ingredients to keep the texture fresh and adjustable.
Resting Time: The total active time is 40 minutes, but allow an additional 15 minutes of passive cooling for the chicken and walnuts before assembly.
Nutrition
Serving: 1servingCalories: 295kcalCarbohydrates: 9gProtein: 20gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 12gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 77mgSodium: 671mgPotassium: 399mgFiber: 1gSugar: 5gVitamin A: 131IUVitamin C: 2mgCalcium: 37mgIron: 1mg
Feedback is key!Rate this Recipe !