Ingredients:
- 1 1/2 lb [or 680.4 0.00] chicken tenders
- 5 cup [or 1.125 0.00] water
- 1 3/4 cup [or 393.75 0.00] reduced-sodium chicken broth
- 1/3 cup [or 75 0.00] plain yogurt
- 1/3 cup [or 75 0.00] mayonnaise
- 1 tbl [or 14.7868 0.00] Dijon mustard
- 1 cup [or 225 0.00] seedless grapes, halved crosswise
- 1 cup [or 225 0.00] coarsely chopped walnuts (3 ounces)
- 3 tbl [or 44.3604 0.00] drained capers, chopped
Directions:
Toss chicken with 2 tsp salt.
Bring water and broth to a boil in a large saucepan, then add chicken and cook at a bare simmer, uncovered, stirring occasionally, until just cooked through, about 5 minutes. Drain and cool, then tear into 1-inch chunks.
Meanwhile, stir together yogurt, mayonnaise, and mustard.
Stir chicken and remaining ingredients into dressing with salt and pepper to taste.
Bring water and broth to a boil in a large saucepan, then add chicken and cook at a bare simmer, uncovered, stirring occasionally, until just cooked through, about 5 minutes. Drain and cool, then tear into 1-inch chunks.
Meanwhile, stir together yogurt, mayonnaise, and mustard.
Stir chicken and remaining ingredients into dressing with salt and pepper to taste.
Category:
Salad