Eggless Chicken Salad with Grapes and Walnuts

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Eggless Chicken Salad with Grapes and Walnuts

Tender poached chicken gets shredded and tossed with crisp celery, sweet halved grapes, and toasted walnuts for a satisfying crunch in every bite. A tangy dressing built from Dijon mustard and fresh lemon juice coats everything in bright, creamy flavor, while a scattering of fresh tarragon or parsley adds a fragrant finishing touch. The green onions bring a mild bite that balances the sweetness of the grapes and the richness of the walnuts beautifully. Chill it for a couple of hours to let the flavors meld, or serve it right away scooped onto crackers, tucked into lettuce cups, or piled high on your favorite bread. It's a versatile, make-ahead lunch that holds up well in the fridge for a couple of days, and it's a solid pick for an egg free table.

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts
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
Sir Kensington's Classic Vegan Mayo, 12 fl oz Chosen Foods Vegan Avocado Oil Mayo Spectrum Naturals Eggless Vegan Light Canola Mayonnaise Thrive Market Non-GMO Vegan Mayonnaise Sir Kensington's Mayo, Vegan, Classic
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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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