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Chicken salad with thyme, walnuts and grapes
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Serves 1; serving size: 2 1/4 cups Servings


    • 3 ounces boneless skinless chicken breast, poached, cooled and diced
    • 1/8 teaspoon fine sea salt
    • 1/8 teaspoon black pepper (3 good cranks of the pepper grinder)
    • 1/4 cup seedless purple grapes, sliced in half (about 10 grapes)
    • 1 tablespoon chopped walnuts
    • 1 teaspoon fresh thyme leaves or 1/3 teaspoon dried thyme leaves
    • 1 tablespoon orange juice
    • 2 cups baby spinach


Baking Directions:

Mix the chicken, salt, pepper, grapes, walnuts, thyme, orange juice and yogurt. Blend well.Serve over baby spinach.Alternative preparation method: For chicken salad with mango, soy nuts, cilantro and lime, do not add the grapes, walnuts and thyme. Instead substitute 2 tablespoons roasted soy nuts, 1/4 cup diced mango, 1/2 cup roughly chopped cilantro and 1 tablespoon fresh lime juice.Tuna variation: Substitute 3 ounces of canned, drained low-sodium tuna in spring water for the 3 ounces of cooked chicken.