In thinking about a good lunch, chicken salad and the many variations always come to mind. Using a store-bought rotisserie chicken or poaching some chicken breasts, the following is a favorite and about as quick as it gets.
Cooked chicken; shredded or chopped, as much as you like.
Dressing, mix together:
1/3 cup plain yogurt
1/3 cup mayonnaise
1 Tablespoon Dijon mustard
1 cup seedless grapes, halved crosswise
1 cup coarsely chopped walnuts (I usually toast them first)
Toss all together and eat!
Sometimes I add 3 tablespoons of drained chopped capers; the salty addition gives a new zing to the salad.
