Chicken Salad with Grapes and Walnuts

  • Posted on
  • by
  • in

Another great way to use left over roasted chicken, this salad can be served as a sandwich or over salad greens.

Makes 3 cups
Prep time: 15 minutes
Total time: 20 minutes


Ingredients:

  • 1/3 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 cups cooked chicken, diced
  • 1/3 cup celery, finely diced
  • 1 lemon, zested
  • 2 tablespoons lemon juice
  • 2 tablespoons green onions, thinly sliced
  • 1 tablespoon fresh cilantro, chopped (optional)
  • Kosher Salt and fresh grated pepper to taste
  • Paprika to garnish


    Instructions:


    In a large bowl, combine olive oil and mustard, whisking until well blended.

    Combine chicken, celery, lemon zest and juice, onions and cilantro. Add the salt, pepper to taste.

    Pour mustard mixture over chicken. Mix well with all ingredients.

    Refrigerate until ready to serve. Sprinkle with paprika

    Serve with toasted bread points or on endive spears

    Make it your own:

    Replace green onions with equal amounts finely diced purple onion or chives

    Add ¼ cup toasted pecans