Active Time

　　15 min

　　Total Time

　　30 min

　　Feeling burnt-out on the same old chicken salad from the corner deli? We were, too, until our love was rekindled by this lively version, studded with crunchy walnuts, plump grapes, and little beads of salty capers.

　　

Ingredients

Makes 4 servings

　　1 1/2 pounds chicken tenders

　　5 cups water

　　1 3/4 cups reduced-sodium chicken broth

　　1/3 cup plain yogurt

　　1/3 cup mayonnaise

　　1 tablespoon Dijon mustard

　　1 cup seedless grapes, halved crosswise

　　1 cup coarsely chopped walnuts (3 ounces)

　　3 tablespoons drained capers, chopped

　　

Step 1

Toss chicken with 2 teaspoons salt.

　　

Step 2

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.

　　

Step 3

Meanwhile, stir together yogurt, mayonnaise, and mustard.

　　

Step 4

Stir chicken and remaining ingredients into dressing with salt and pepper to taste.

　　Serve with:

　　sliced tomatoes; green beans with lemon