This was the number two salad from Chicken Salad Wednesday. I’ve always wanted to whip this up. Talk about simple to make and long on taste. Sweet with the grapes and raisins. Slightly tart with mustard and hint of lemon. And then the crunch from the walnuts? Perfect and delish!
Serves 4-6 for a light lunch
2 chicken breasts with the bone in and skin on
½ lb each of seedless green and red grapes halved
1-cup celery, chopped
1 cup chopped walnuts
½ cup golden raisins
1 ½ tablespoons Dijon mustard
Juice of 1 lemon
Salt and pepper
Preheat oven to 425°F
Season chicken with salt and pepper. Roast for 25 minutes until golden brown and the juices run clear when tested. Cool completely, remove meat from bones, discard skin and dice into 1 inch (bit sized pieces).
Whisk mayonnaise, Dijon and lemon juice together in a small bowl. Set aside
Combine chicken, halved grapes, celery, walnuts and raisins in a medium sized bowl. Stir in mayonnaise, toss to completely combine flavors. Season with salt and pepper if you think necessary.