Chicken, Grapes, and Celery Salad
A light, refreshing salad with poached chicken, grapes, celery, and nuts. A yogurt dressing keeps it fresh and not too heavy.
- Time
- 35 min
- Serving
- 374 kcal
- Ingredients
- ≈ $2.88
- Protein
- 41 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 150 g
- 2 Grapes≈ $6.00 per kg 80 g
- 3 Celery stalkspack 400 g ≈ $2.20 45 g
- 4 Walnutspack 150 g ≈ $4.00 15 g
- 5 Plain yogurtpack 300 g ≈ $2.19 45 g
- 6 Mustard 5 g
- 7 Lemon≈ $4.70 per kg 15 g
- 8 Salt 1 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Poach chicken1 breast in salted water for 18–20 minutes until fully cooked (white meat, clear juices), then cool.
Cube the chicken1, quarter the grapes2, and thinly slice the celery3.
Toast the nuts in a dry skillet for 2 minutes, then finely chop them.
Squeeze the juice from the lemon7. Mix yogurt, mustard, 1 tsp lemon juice, salt, and pepper.
Combine chicken1, grapes2, celery3, nuts, and dressing, then chill for 10 minutes.
Tips
- Why it works
- Cool the chicken before dressing it, because yogurt splits in warm meat and turns watery. Toast the nuts in a dry pan to bring out their aroma and lose the raw bitterness.
- Substitutions
- Swap the walnuts for 15 g of toasted sunflower seeds. Swap the yogurt for 45 g of 15% sour cream and add a pinch of lemon juice.
- Common mistakes
- Chicken cooked longer than 20 minutes turns dry and stringy, with ragged fibers showing when you cut it. Take it out when the juice runs clear and the meat is white.
- Storing and reheating
- Eat the same day or the next day at most. The grapes and celery release juice, and by evening the salad turns watery. Don't freeze it.
- Serve with
- Serve on a slice of toasted whole grain bread or in lettuce leaves as a light dinner.
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