{"id":93,"date":"2009-05-05T15:25:13","date_gmt":"2009-05-05T19:25:13","guid":{"rendered":"http:\/\/www.gourmetjunkie.com\/?p=93"},"modified":"2013-06-16T22:10:09","modified_gmt":"2013-06-17T02:10:09","slug":"chicken-grape-salad","status":"publish","type":"post","link":"http:\/\/www.gourmetjunkie.com\/?p=93","title":{"rendered":"Chicken and Grape Salad"},"content":{"rendered":"<p><em>This salad was inspired by Barefoot Contessa&#8217;s <a href=\"http:\/\/www.foodnetwork.com\/recipes\/ina-garten\/chicken-salad-veronique-recipe\/index.html\" target=\"_blank\">Chicken Salad Veronique<\/a> but I&#8217;ve added my own twist with walnuts, onions, mustard and parsley. Chicken salad is always a hit at parties and it&#8217;s so easy to make, I wonder why we don&#8217;t see it more often!<\/em><\/p>\n<p><strong>Total time: 1 hour<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-96 aligncenter\" title=\"chicken-and-grape-salad\" alt=\"chicken-and-grape-salad\" src=\"http:\/\/www.gourmetjunkie.com\/wp-content\/uploads\/2009\/05\/chicken-and-grape-salad.jpg\" width=\"440\" height=\"294\" srcset=\"http:\/\/www.gourmetjunkie.com\/wp-content\/uploads\/2009\/05\/chicken-and-grape-salad.jpg 400w, http:\/\/www.gourmetjunkie.com\/wp-content\/uploads\/2009\/05\/chicken-and-grape-salad-300x200.jpg 300w\" sizes=\"auto, (max-width: 440px) 100vw, 440px\" \/><\/p>\n<p><strong>Ingredients<\/strong><br \/>\n2 whole chicken breasts (bone and skin on)<br \/>\n1\/2 cup good mayonnaise<br \/>\n1-2 tsp grain mustard<br \/>\n1 sliced green onion<br \/>\n1 1\/2 tablespoons chopped parsley<br \/>\n2 stalks diced celery<br \/>\n1 cup green grapes, sliced in 1\/2<br \/>\n1\/2 cup sliced walnuts<br \/>\nOlive oil<br \/>\nSalt and pepper<\/p>\n<p><strong>Instructions<br \/>\n<\/strong>Rub chicken with olive oil and salt and roast in a pre-heated oven at 350F for 35-40 minutes or until cooked. Discard the skin and bones, and cube the chicken once it&#8217;s cooled. Add in the mayonnaise, mustard, parsley, celery, grapes, salt and pepper and toss well to combine. Serve cold with crackers.<\/p>\n<p>Note: You can substitute grapes with strawberries. Red pepper dice is always quite a yummy addition!<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"alignnone size-full wp-image-95\" alt=\"Buttered Sides\" src=\"http:\/\/www.gourmetjunkie.com\/wp-content\/uploads\/2009\/05\/img_2773.jpg\" \/><\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"alignnone size-full wp-image-94\" alt=\"Chicken Salad\" src=\"http:\/\/www.gourmetjunkie.com\/wp-content\/uploads\/2009\/05\/img_2772.jpg\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This salad was inspired by Barefoot Contessa&#8217;s Chicken Salad Veronique but I&#8217;ve added my own twist with walnuts, onions, mustard and parsley. Chicken salad is always a hit at parties and it&#8217;s so easy to make, I wonder why we don&#8217;t see it more often! Total time: 1 hour Ingredients 2 whole chicken breasts (bone &#8230; <span class=\"more\"><a class=\"more-link\" href=\"http:\/\/www.gourmetjunkie.com\/?p=93\">[Read more&#8230;]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":94,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[18,16,24,23],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-93","6":"format-standard","7":"has-post-thumbnail","8":"category-starters-sides","9":"post_tag-chicken","10":"post_tag-comfort-food","11":"post_tag-grape","12":"post_tag-salad"},"_links":{"self":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/93","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=93"}],"version-history":[{"count":10,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/93\/revisions"}],"predecessor-version":[{"id":101,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/93\/revisions\/101"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/media\/94"}],"wp:attachment":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=93"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=93"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=93"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}