Chicken Walnut Summer Salad (Creamy & Light)
Looking for a very simple salad recipe? Try this chicken walnut summer salad and be surprised by how good it is.
Equipment
- Large saucepan or stockpot (for poaching chicken)
- Cutting board
- Sharp Chef’s Knife
- Large mixing bowl
- Instant-read thermometer (to confirm chicken reaches 165°F / 74°C)
Ingredients
- 2 medium boneless, skinless chicken breasts about 1 lb / 450g total
- 2 cups chicken broth 480ml, for poaching
- 2 stalks celery finely chopped
- ¼ cup onion finely chopped, 40g
- 1 cup red grapes halved, 150g
- 1 cup walnuts roughly chopped, 120g
- 1 cup mayonnaise 240g
- ½ 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 165°F / 74°C.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
Storage: Keep in an airtight container in the fridge for up to 4 days. Store walnuts separately and stir them in just before serving to keep them crisp.
Freezing: Not recommended — the mayonnaise dressing and grapes do not freeze well and will break down upon thawing.
Make-Ahead: Mix everything except the walnuts and greens the night before; the flavours actually improve after a few hours in the fridge. Add walnuts and plate over greens when ready to serve.
Substitutions: Rotisserie or leftover cooked chicken works perfectly and cuts total time to about 10 minutes. Greek yogurt can replace half the mayo for a tangier, lighter version.
Pro Tip: Let the poached chicken cool completely before dicing and mixing — residual heat will thin out the mayonnaise dressing and make the salad watery.
Nutrition
Serving: 1servingCalories: 518kcalCarbohydrates: 9gProtein: 13gFat: 49gSaturated Fat: 10gPolyunsaturated Fat: 26gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 64mgSodium: 585mgPotassium: 325mgFiber: 2gSugar: 6gVitamin A: 351IUVitamin C: 2mgCalcium: 45mgIron: 1mg
Feedback is key!Rate this Recipe !