Chicken Salad with Chiles Grapes & Walnuts is a meal in itself with interesting complex flavors – and it gets better as the flavors blend
Chicken Salad with Chiles Grapes and Walnuts is an elegant main dish salad, very satisfying and ideally served on a bed of greens. It’s easy to make and keeps well in the fridge.
I made this for dinner, but we had quite a bit leftover. I noticed that the next day, the green chile flavor had blended in more with the other flavors. Of course, you can also serve this in a sandwich; I would use pita bread as it works better for keeping the chicken salad from falling out. This is loaded with interesting and varied flavors. It may seem like a lot to have chiles, grapes and blue cheese all in the same chicken salad, but the combination is very complementary. In this case, I served it over a bed of iceberg lettuce and fresh spinach. Then I had it for lunch the next day all by itself.
This would be a perfect dish for a pot luck or buffet. I would serve it next to fresh greens and bread so guests could choose to have it in a sandwich or as a salad. Plus it can sit out for a few hours and still be just as good.
This one’s really worth trying – hope you like it!
- 6 cups shredded rotisserie chicken
- 3 cups red seedless grapes, halved lengthwise
- 1 cup thinly sliced celery ribs (about 2)
- 1 cup toasted & chopped walnuts
- ½ cup crumbled blue cheese
- 1 cup medium or hot diced green chiles
- 2 cups mayonnaise
- 2 tbsp red wine vinegar
- ½ tsp garlic powder
- ½ tsp kosher salt, or to taste
- Set aside a few of the grapes, chiles, and walnuts for garnish if desired. Combine chicken, grapes, celery, walnuts and blue cheese in a mixing bowl.
- In a medium-size bowl, blend the chiles, mayonnaise, vinegar, garlic powder, and salt.
- Fold the dressing into the chicken mixture and blend well.
- Serve over a bed of greens or in sandwiches.
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