Chicken Salad With Walnuts and Grapes Recipe

1. Place a dry skillet over medium heat and add the 1/2 cup of walnut pieces.

2. Cook, stirring and turning constantly, until the walnuts are aromatic and lightly browned.

3. Transfer them to a plate to cool.

4. Combine the diced cooked chicken with 1/3 cup mayonnaise, the sour cream, sliced grapes, sliced green onions, sliced celery, walnuts, salt, pepper, and lemon juice.

5. Stir in the honey and more mayonnaise, if needed.

6. Serve the chicken salad mixture on salad greens and raddiccio, if desired, or serve on a bed of mixed greens.

7. Garnish with sliced avocado or tomato wedges. For sandwiches, line sandwich rolls with lettuce leaves and fill with chicken salad.

Serves 4 to 6.

*To cook chicken for this salad (or for sandwiches), place two boneless chicken breast halves in a medium saucepan. Cover the chicken with water and add a few chunks of peeled onion, 1 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. If desired, add a sprig of thyme and a sprig or two of parsley. Bring the water to a boil. Cover the pan and reduce heat to medium-low. Cook for about 7 minutes. Remove the pan from the heat but don't remove the cover. Let the chicken stand for about 12 to 15 minutes. The minimum safe temperature for chicken (USDA Food Safety Guidelines) is 165 F (74 C). Drain the chicken and let it cool until cool enough to handle and then dice for the salad. Cover and refrigerate if not using immediately.

Tips and Variations

• Replace the green onions with about 1/4 cup of chopped red onions.
• Use a spring mix of greens instead of the salad greens and radicchio.

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