This salad is easy to put together and makes a nice presentation when mounded on a platter. If you can find smoked chicken, by all means use it, but otherwise, a good roast chicken will suffice. The contrasting colors and flavors of the fruits and nuts, with a slightly sweet dressing, make this especially pleasing as a brunch entrée. If you would like to make sandwiches, toasted sevengrain bread is a good choice. If you’d like to get a head start on the salad, the whole thing can be made a day ahead and refrigerated until ready to serve.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Toast the walnuts in a small nonstick skillet over medium heat for 2 minutes, or until golden brown, stirring occasionally. Alternatively, roast the walnuts on a baking sheet in a preheated 300°F oven for 15 minutes, or until they smell toasted. Transfer to a plate and allow to cool.
Step 2
Whisk together the mayonnaise, vinegar, and maple syrup in a small bowl until well blended. Season with salt and cayenne pepper as needed.
Step 3
Combine the chicken, parsley, grapes, and walnuts in a large bowl. Spoon the dressing over the chicken mixture and toss so that the chicken is well coated.
Step 4
Mound the salad onto a serving platter garnished with salad greens, and serve.
