Chicken Salad With Grapes and Walnuts
By: Yuna Wu
Published: Thursday, December 10, 2009 - 4:21pm

Ingredients




1 1/2 pounds chicken tenders
5 cups water
1 3/4 cups reduced-sodium chicken broth
 cup plain yogurt
 cup mayonnaise
1 tablespoon Dijon mustard
1 cup seedless grapes, halved crosswise
1 cup coarsely chopped walnuts (3 oz)
3 tablespoons drained capers, chopped

Preparation

1 Preheat Oven to 350 F. 2 Toast the walnuts for 7 minutes or until fragrant. 3 Toss chicken with 2 tsp salt. 4 Bring water and broth to a boil in a large saucepan, then add chicken and simmer, uncovered, until just cooked through, about 5 minutes. 5 Drain and cool, then tear into 1-inch chunks. 6 Meanwhile, stir together yogurt, mayonnaise, and mustard. 7 Combine chicken and remaining ingredients with dressing. 8 Salt and pepper to taste.