Vegan Chicken Salad with Grapes and Walnuts

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Vegan Chicken Salad with Grapes and Walnuts

Sweet red grapes, toasted walnuts, crisp celery, and green onion come together in a bright, tangy dressing built from Dijon mustard, fresh lemon juice, and a hit of black pepper. The walnuts get a quick toast in a dry skillet first, which brings out a deep, nutty aroma that plays beautifully against the juicy pop of the grapes. A few minutes of chopping and folding is all it takes to pull the whole bowl together, and a sprinkle of fresh tarragon or parsley at the end adds an herby lift that keeps every bite tasting fresh. Serve it straight away for the crunchiest texture, or let it chill in the fridge for a couple of hours so the flavors meld even further. It's an easy make-ahead lunch that holds up well for a few days, and it fits neatly into a vegan spread without missing a beat. Scoop it onto crusty bread, pile it over greens, or eat it straight from the bowl — however it lands on your plate, it's a satisfying, crowd-pleasing option to keep on repeat.

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts
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Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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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