Vegan Chicken Salad with Grapes and Walnuts
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose 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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