Best Sticky Walnut And Grape Chicken Recipes

CHICKEN SALAD WITH GRAPES AND WALNUTS

Steps:

• In a large bowl, mix together the mayonnaise (2/3 cup), salt (1/2 teaspoon), black pepper (1/2 teaspoon), and fresh chopped parsley (2 tablespoons).
• Add the shredded chicken (2 cups), halved or quartered grapes (1/2 cup), diced celery (1/2 cup), chopped walnuts (1/4 cup), and diced red onion (1/4 cup). Stir well to combine.
• Serve on sandwiches with toasted bread, on lettuce wraps, or on top of a green salad.

CHICKEN SALAD WITH WALNUTS AND GRAPES

Steps:

• In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.
• In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.

WALNUT AND GRAPE CHICKEN SALAD SUPREME

Steps:

• 1. Once the chicken has been grilled and chopped. In a medium mixing bowl, add all ingredients and mix well, making sure that all the chicken is coated. Let set in refrigerator until well chilled. Serve on croissant with lettuce and avocado.

ROAST CHICKEN WITH WALNUT-HERB STUFFING

Steps:

• Rinse the chicken and pat dry. Put on a large plate and refrigerate, uncovered, at least 4 hours or overnight to dry out the skin.
• Pat the chicken dry and season the cavity with salt and pepper. Put the chicken on a rack in a roasting pan, tucking the wings underneath. Preheat the oven to 450 degrees F.
• Cook the butter, garlic and walnuts in a small skillet over low heat until the butter is melted and the nuts are lightly toasted, 5 to 7 minutes. Brush the chicken with 2 tablespoons of the garlic butter; transfer the remaining butter mixture (including the garlic and nuts) to a large bowl. Add the parsley, thyme and bread and toss to coat. Fill the cavity of the chicken with about two-thirds of the stuffing. Tuck the remaining stuffing on the baking sheet underneath the chicken. Sprinkle the chicken with 2 teaspoons salt and 1/4 teaspoon pepper.
• Transfer the roasting pan to the oven and roast until the stuffing is toasted, about 20 minutes. Add 2 cups chicken broth to the pan and roast 40 more minutes. Use a spoon to scoop the stuffing out of the chicken and transfer to the bottom of the roasting pan with the rest of the stuffing. Reduce the heat to 425 degrees F and continue roasting until an instant-read thermometer registers 165 degrees F, 30 to 40 minutes.
• Transfer the chicken to a platter and let rest 15 minutes. Transfer the stuffing to a bowl. Put the roasting pan on the stovetop over medium-high heat. Add the remaining 2 cups broth to the pan and cook, scraping up any browned bits with a wooden spoon, until almost syrupy, 5 to 8 minutes. Return the stuffing to the pan to soak up the juices. Serve with the chicken.