Anti Inflammatory Chicken Salad with Grapes and Walnuts

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Anti Inflammatory Chicken Salad with Grapes and Walnuts

Tender poached chicken breast gets shredded into bite-sized pieces and tossed with juicy red grapes, crunchy celery, and toasted walnuts for a salad that's as satisfying in texture as it is in flavor. A tangy dressing built from Dijon mustard, fresh lemon juice, and a bit of salt and pepper coats every piece, while sliced green onion and a handful of fresh tarragon or parsley add a bright, herby lift. The toasted walnuts bring a warm, nutty crunch that plays perfectly against the sweetness of the grapes, and the whole thing comes together in one bowl with almost no fuss. Serve it chilled over greens, tucked into lettuce cups, or straight from the fridge for an easy make-ahead lunch. With lean protein, fresh produce, and anti-inflammatory all-stars like walnuts front and center, this one is a genuinely solid pick for an anti-inflammatory way of eating.

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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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