Paleo Chicken Salad with Grapes and Walnuts

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Paleo Chicken Salad with Grapes and Walnuts

Poached chicken breast, gently simmered until juicy and easy to shred, forms the hearty base of this salad. Sweet halved grapes, crunchy celery, and toasted walnuts add a satisfying mix of textures in every bite, while sliced green onion and a squeeze of fresh lemon juice keep things bright. A tangy, well-seasoned dressing coats everything without weighing it down, and a scattering of fresh tarragon or parsley brings a lovely herbal lift. It's an easy make-ahead lunch that keeps well in the fridge for a couple of days, perfect for spooning onto greens or piling onto a plate on its own. This one fits neatly into a Paleo kitchen and makes a satisfying, protein-packed meal any day of the week.

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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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