Grapes 'n Grain Chicken Salad
You can't go wrong with this great twist on a classic lunch recipe. Super easy to mix together, this Grapes 'n Grain Chicken Salad will definitely be a new family favorite. Grapes add a burst of juice and tang while toasted walnuts add a sweet and savory crunch. The texture from the grain makes this a truly exciting eating experience. This chicken salad is perfect for when you are in a rush. Simply serve on bread or on a bed of spinach. With all the protein from the nuts and meat, you will power through the rest of you day after this delicious lunch.
Cooking Time25 min
Ingredients
- Mixture of baby bok choy, spinach and swiss chard, washed and drained
- 2 cup cooked white chicken, shredded or chopped
- 1 cup Angie's Special Sweet'n Savory Toasted Walnuts
- 1/2 cup dry millet
- 3 large celery stalks, washed and finely chopped
- 3 green onions, washed and chopped
- 1 cup seedless grapes, washed and cut in half or cut into quarters
- 1/2 cup mayonnaise or sour cream
- spicy ground red pepper or ground black pepper to taste
- __BLANK__
- For Angie's Special Sweet'n Savory Toasted Walnuts
- 1 cup chopped walnuts
- 1/4 cup brown sugar
- 2 tablespoon melted butter
Instructions
-
For Angie's Special Sweet'n Savory Toasted Walnuts
-
Drizzle the melted butter on top of the walnuts and then stir in the salt, pepper and brown sugar until the walnuts look covered.
-
Spread on a cookie sheet. Preheat oven to 350 degree F. Bake for 15 to 25 minutes (or until desired crispness is achieved). Check every 5 minutes and turn the nuts so they will be toasty crispy on both sides. Allow the walnuts to cool before adding to the chicken salad.
-
For Chicken Salad
-
Prepare the millet: add dry millet to 2 cups water with a dash of salt - bring to boil & then simmer for 25 minutes or until desired texture is achieved. Allow to cool.
-
In a large bowl - with a wooden spoon - mix together all of the prepared ingredients (chicken, walnuts, vegetables, flax, grapes, millet, mayonnaise & pepper).