Chicken Salad with Grapes and Walnuts is a perfect lunch or light dinner! A creamy, tangy mayonnaise and herb sauce coats tender, juicy chicken, toasted walnuts and sweet grapes!
Scale
Ingredients
- 1 cup walnut halves – or 1/2 cup walnuts and 1/2 cup pecans
- 1 cup mayonnaise
- 1/4 cups sour cream
- 1 teaspoon dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh chopped tarragon
- 2 teaspoons kosher salt
- 1/2 – 1 teaspoon fresh black pepper
- 6 cups of diced chicken breast (see note*)
- 1 1/2 cups grapes sliced in half or quartered if large (green or red)
Instructions
- Place the nuts in a dry skillet over medium heat and toss while toasting for 3-4 minutes. The nuts are ready when they turn slightly brown and you can start to smell them toasting. Remove from the heat and let cool.
- Whisk the mayonnaise, sour cream, mustard, vinegar, tarragon, salt and pepper together in a small bowl.
- Add the diced chicken, grapes and cooled nuts to a large bowl. Pour in half of the sauce and toss to combine all of the ingredients. Add more sauce to your liking, reserving the rest for refreshing the chicken salad after it’s been in the refrigerator. Extra sauce is also super delicious on sandwiches!
Recipe Notes
For the Chicken: We like to roast bone-in, skin-on chicken for this chicken salad. Depending on the size of the chicken breasts you’ll need between 3 and 4 breasts to get 6 cups of large diced chicken. You can also use a rotisserie chicken, but you’ll likely need 2 or a larger chicken to equal the 6 cups of chicken.
- Category: Dinner
- Method: No Cook
- Cuisine: American
