PCOS Friendly Chicken Salad with Grapes and Walnuts

Total time1 hr 10 min

Prep time20 min

Cook time20 min

PCOS Friendly Chicken Salad with Grapes and Walnuts

Tender poached chicken breast gets shredded into juicy, bite-sized pieces and tossed with crisp celery, sweet halved grapes, and green onion for a salad that's equal parts creamy, crunchy, and fresh. Toasted walnuts add a rich, nutty bite that plays beautifully against the tang of Dijon mustard and a squeeze of fresh lemon juice folded through the creamy dressing. A scattering of tarragon or parsley at the end brings a bright, herby lift that keeps every forkful interesting. With lean protein front and center and healthy fats from the walnuts and dressing rounding things out, this one comes together as a satisfying, balanced option that fits neatly into a PCOS friendly way of eating. It's easy to make ahead, holds up well in the fridge for a couple of days, and is just as good spooned over greens as it is scooped straight from the bowl.

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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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