Chicken Salad with Grapes and Walnuts

In my quest for a yogurt chicken salad, it seems that you have to have some mayo or it's just gross.  This recipe is easy and you can make it even easier by using a deli roasted chicken or left-over chicken you have on hand. I've been roasting chickens and freezing the meat, maybe we will have chicken salad for dinner tonight....

Ingredients

• 1 1/2 pounds chicken tenders (or a deli roasted chicken)
• 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

Toss chicken with 2 teaspoons 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.

Gourmet Magazine, June 2010