Chicken salad with grapes and walnuts

Contributed by Preston Maring, MD

Chicken salad with grapes and walnuts

I learned that only 56% of people report having frequent family meals together. The children in the families that eat together frequently are half as likely to use alcohol or drugs and do better in school. 

Of all the factors considered about what to eat, convenience was most important to half of Americans surveyed. 

This week's classic recipe can be considered convenient if you make enough chicken one night to have lots of leftovers, find red seedless grapes, walnuts, and mixed greens at your local farmers' market, and pick up a few other things from the grocery store, which you were going to anyway. 

The flavors will please all ages. I reduced the amount of mayo used and used the lower fat version to make this edible in moderate amounts for most diets.

Servings: 6


  • 1 3/4 pound cooked chicken, cut into chunks (leftovers are good or buy a roasted chicken)
  • 2 cups red seedless grapes, halved
  • 3/4 cup walnuts, toasted and coarsely chopped
  • 1 shallot, finely diced
  • 1 celery stalk, cut into 1/4" crosswise slices
  • 1/2 cup reduced or non-fat mayonnaise
  • 2 Tbsp tarragon vinegar or white wine vinegar
  • 2 Tbsp chopped fresh tarragon
  • Salt and freshly ground pepper to taste
  • Mixed salad greens


Toast the walnuts at 350 degrees for 5-6 minutes. Cool and chop. Toss the chicken, grapes, walnuts, celery, and shallots in a large bowl. In another bowl, mix the mayonnaise, vinegar, and tarragon. Toss this with the chicken mixture. Season to taste. Serve mounded artfully over a bed of mixed salad greens. It takes about 30 minutes to prepare.