Classic Chicken Salad with Grapes and Walnuts
🇺🇸 United States
Ingredients
- 1½ cups raw walnuts
- 2 celery stalks, sliced ¼ inch thick
- 1 medium shallot, finely chopped
- 4 cups shredded cooked chicken (1¾-2 lb)
- 2 cups seedless red grapes, halved
- 1¼ cups mayonnaise
- 3 tablespoons distilled white vinegar
- 2 tablespoons finely chopped tarragon (or mix of parsley, dill, and/or chives)
- 1½ teaspoons kosher salt (Diamond Crystal), or 1 teaspoon if using Morton
- 1 teaspoon freshly ground black pepper
- Dash of hot sauce (optional)
Steps
- Preheat oven to 350°F.
- Spread walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden brown, 8-10 minutes.
- Let walnuts cool, then chop.
- In a large bowl, combine chopped walnuts, celery, shallot, chicken, grapes, mayonnaise, vinegar, tarragon, salt, pepper, and hot sauce (if using).
- Toss well to combine.
- Cover and chill at least 1 hour before serving.
Notes
Can be made up to 3 days ahead; keep chilled.
Source: www.epicurious.com