This salad is easy to put together and makes a nice presentation when mounded on a platter. If you can find smoked chicken, by all means use it, but otherwise, a good roast chicken will suffice. The contrasting colors and flavors of the fruits and nuts, with a slightly sweet dressing, make this especially pleasing as a brunch entrée. If you would like to make sandwiches, toasted sevengrain bread is a good choice. If you’d like to get a head start on the salad, the whole thing can be made a day ahead and refrigerated until ready to serve.

　　

Ingredients

serves 6 to 8

　　1/4 cup chopped walnuts

　　1/4 cup mayonnaise, homemade (page 284) or store-bought

　　1 tablespoon distilled white vinegar

　　1/4 cup maple syrup

　　Kosher salt and cayenne pepper to taste

　　4 cups chopped roasted or smoked chicken

　　1/4 cup chopped fresh parsley

　　1/2 cup red or green seedless grapes, halved

　　

Step 1

Toast the walnuts in a small nonstick skillet over medium heat for 2 minutes, or until golden brown, stirring occasionally. Alternatively, roast the walnuts on a baking sheet in a preheated 300°F oven for 15 minutes, or until they smell toasted. Transfer to a plate and allow to cool.

　　

Step 2

Whisk together the mayonnaise, vinegar, and maple syrup in a small bowl until well blended. Season with salt and cayenne pepper as needed.

　　

Step 3

Combine the chicken, parsley, grapes, and walnuts in a large bowl. Spoon the dressing over the chicken mixture and toss so that the chicken is well coated.

　　

Step 4

Mound the salad onto a serving platter garnished with salad greens, and serve.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.