Low Sugar Chicken Salad with Grapes and Walnuts

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Low Sugar Chicken Salad with Grapes and Walnuts

This chicken salad keeps things bright and satisfying with tender poached chicken breast, sweet halved grapes, crunchy celery, and toasted walnuts for that essential nutty bite. A generous squeeze of fresh lemon juice and a scatter of fresh tarragon or parsley add brightness and depth without leaning on anything cloying. The chicken is poached low and slow until perfectly juicy, then shredded and folded together with the crisp, colorful mix-ins for a salad that's creamy in texture but never heavy. Green onion tops bring a mild bite that balances the natural sweetness of the grapes, and toasting the walnuts first gives the whole dish a deeper, more fragrant crunch. It's an easy make-ahead lunch that comes together in one bowl and holds up well in the fridge for a couple of days. This one's a smart pick when you're watching added sugar but still want something rich, flavorful, and satisfying on your plate.

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tsp salt, plus more for the poaching water
½ tsp black pepper
½ cup walnuts, roughly chopped
1 cup red seedless grapes, halved
2 stalks celery, thinly sliced
3 green onions, thinly sliced (green tops only)
½ cup mayonnaise
2 tsp dijon mustard
1 tbsp fresh lemon juice
2 tbsp fresh tarragon or flat-leaf parsley, finely chopped (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to a gentle simmer and cook for 15–18 minutes, until the thickest part of each breast registers 165°F (74°C) on an instant-read thermometer.
2
Transfer the chicken to a cutting board and let it rest for 10 minutes, then refrigerate until cool enough to handle, about 20 minutes. Once cooled, cut or shred the chicken into bite-sized pieces.

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