Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup celery, diced
  • 1 cup red grapes, halved
  • 1/2 cup toasted walnuts, chopped
  • 1/3 cup green onions, sliced
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Fresh lettuce leaves for serving

Instructions:

  1. Place chicken breasts in a saucepan and cover with chicken broth. Bring to a gentle simmer and cook for about 15 minutes or until fully cooked. Remove from heat and let rest until cool, then shred the chicken.
  2. In a mixing bowl, combine diced celery, halved grapes, chopped walnuts, and sliced green onions.
  3. In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
  4. Add the shredded chicken to the vegetable mixture. Pour the dressing over and gently fold everything together until well combined.
  5. Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
  6. Serve chilled on a bed of fresh lettuce leaves.