Follow these steps for perfect results
Chicken Breast
Cooked, Cubed
Celery
Minced
Granny Smith Apple
Peeled, Cored, Chopped
Grapes
Chopped
Walnuts
Chopped
Light Mayonnaise
White Wine Vinegar
Sugar
Salt
Pepper
Lettuce
To Serve
Cook and cube the chicken breasts.
Mince the celery.
Peel, core, and chop the Granny Smith apple.
Chop the grapes (red or green).
Chop the walnuts.
In a large bowl, combine the chicken, celery, apple, grapes, and walnuts.
In a small bowl, whisk together the mayonnaise, white wine vinegar, sugar, salt, and pepper.
Pour the dressing over the chicken mixture.
Combine all ingredients thoroughly.
Serve chilled over lettuce.
Expert advice for the best results
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Add a pinch of cayenne pepper for a subtle kick.
Toast the walnuts for a deeper flavor.
Everything you need to know before you start
10 minutes
Yes, the salad can be made a day in advance.
Serve in a bowl or on a plate lined with lettuce leaves. Garnish with extra chopped walnuts and a sprig of parsley.
Serve with crackers
Serve on a croissant
Serve with cucumber slices
Pairs well with the fruit and creamy elements.
Refreshing and complements the salad's flavors.
Discover the story behind this recipe
A classic American salad, often served at luncheons and gatherings.
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