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A chicken and walnut salad in a bowl

Chicken, California Walnut And Grape Salad

1 MIN READ • 1st August 2019

This recipe is a great way to use up any day-old bread and any leftover roast chicken or turkey. Try using white grapes or a mixture of the two for a burst of flavour.


  • ½ ciabatta torn into bite sized pieces
  • 100 g California Walnut Halves
  • 1 tbsp extra virgin olive oil
  • 100g low fat natural yogurt
  • 1 tbsp chopped chives
  • 1 tbsp white wine vinegar
  • 100 g rocket
  • 200 g roast chicken breast shredded
  • 150 g red seedless grapes halved


  1. Preheat the oven to 200oC, gas mark 6.
  2. Place the bread and walnuts on a baking tray and toss in the oil to coat, season and bake for 10 minutes until golden.
  3. Mix together the yogurt, chives and vinegar, season. Place the rocket on 2 plates, drizzle with a little dressing, top with the croutons and walnuts then scatter over the chicken and grapes, then drizzle the remaining dressing over the salad to serve.

Recipe from California Walnuts.

Meet the writer
Daniella Gray
Senior content writer

Daniella is senior content writer at Health & Wellbeing magazine, which combines her love for writing, food and fitness. Daniella’s love of glossy magazines began when she’d steal copies of her mum’s Marie Claire and buy the latest... Discover more

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