Chicken and Grape Salad
This chicken salad with apples, grapes, and walnuts is a modern take on the classic Waldorf. It pairs fresh fruit with tender chicken and a lightly creamy mayonnaise dressing, so every bite is crisp, delicate, and satisfying.
Ingredients
- 500 gChicken breast
- 100 gGrapes
- 0,5 pcsRed onion
- 50 gWalnut
- 1 pcsApples
- 20 gCelery
Spices
- ¼ tsp.Garlic powder
- ¼ tsp.Black pepper
- 0,5 tsp.Salt
- 1,5 tsp.Sugar
Dressing
- 100 gMayonnaise
- 2 tbspLemon juice
What you should know before cooking
How to poach chicken breast
To keep it juicy, place the chicken breast in a pot, cover with cold water, add a pinch of salt, cover with a lid, and bring to a boil. Boil for 7 minutes, then turn off the heat and let it sit, covered, in the hot water for 20–30 minutes. It will finish cooking and stay tender.
Alternative method: cover with cold salted water and simmer very gently on low for about 25 minutes.
Cooking instructions
- 1.
Remove the cooked chicken breast from the water, place it on a plate, and let it cool.
- 2.
Cut the chicken into small cubes or shred it into bite-size strands.
- 3.
Mix the salt, black pepper, garlic powder, and sugar; sprinkle over the chicken and toss so the spices coat it evenly.
- 4.
In a large bowl, combine the mayonnaise and lemon juice and stir until smooth.
- 5.
Add the chicken to the dressing.
- 6.
Peel and finely chop the red onion.
- 7.
Rinse the grapes and cut each one in half.
- 8.
Chop the walnuts, leaving a few larger pieces for texture.
- 9.
Thinly slice the celery — optional.
- 10.
Dice the apple into small cubes.
- 11.
Add all the ingredients to the bowl with the chicken and dressing and gently mix until evenly coated.
- 12.
If you like, garnish with extra grape halves or walnut pieces. The salad tastes best the next day after it’s had time to chill.