Chicken Salad with Grapes and Walnuts

Name: Chicken Salad with Grapes and Walnuts
Yield: Serves 6
Ingredients: 2 pounds, boneless, skinless chicken breast, trimmed; 1 tablespoon, extra-virgin olive oil; 3/4 teaspoon, table salt, divided; 1/2 teaspoon, pepper, divided; 6 ounces, red seedless grapes, halved (1 cup); 2/3 cup, mayonnaise; 6 tablespoons, walnuts, toasted and chopped; 1/4 cup finely chopped, celery; 3 tablespoons, chopped fresh parsley; 3 tablespoons, chopped fresh chives; 1 tablespoon, Dijon mustard

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Appears in Cook's Country April/May 2019

For the juiciest, most tender meat for chicken salad, turn on your oven.

SERVES6

TIME1 hour, plus 45 minutes cooling and 2 hours chilling

WHY THIS RECIPE WORKS

Most chicken salad recipes call for poaching chicken breasts in simmering water on the stovetop and require constant monitoring of the heat so the meat doesn't dry out. But for ultratender, moist chicken and a no-fuss cooking method, we tur...

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