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Chicken Salad with Grapes and Walnuts


  • 1 1/2 pounds chicken tenders
  • 5 cups water plus 1 3/4 cups reduced-sodium chicken broth
  • 1/3 cup plain yogurt
  • 1/3 cup mayonnaise
  • 1 TbspĀ Dijon mustard
  • 1 cup seedless grapes, halved crosswise
  • 1 cup coarsely chopped walnuts (3 ounces)
  • 1 cup celery chopped
  • 3 TbspĀ drained capers, chopped


Toss chicken with 2 tsp salt. Bring water and broth to a boil in a large saucepan, then add chicken and cook at a bare simmer, uncovered, stirring occasionally, until just cooked through, about 5 minutes. Drain and cool, then tear into 1-inch chunks.

Meanwhile, stir together yogurt, mayonnaise, and mustard.

Stir chicken and remaining ingredients into dressing with salt and pepper to taste.

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