Dijon Chicken Salad With Walnuts And Red Grapes

Dijon Chicken Salad

Dijon Chicken Salad With Walnuts And Red Grapes


My parents were visiting from Minnesota this week, and I decided to roast a chicken.  Unfortunately I was so caught up in the meal preparation that I neglected to take a picture of it (though it looked absolutely beautiful!), so I will post on that at a later time.  But the process of roasting a whole chicken was an experience in using all the parts of the bird.  Though my nearly 4-pound air-chilled organic free-range chicken cost over $17 at the market, it was worth it for everything I was able to make with it.  The bird itself was a perfect meal for four, with enough leftovers to make this wonderful dairy-free, no-mayo chicken salad which we took up to wine country for a picnic the next day.  Then I made chicken stock from the remaining bones (instructions at the end of this post), enough to freeze 6 or 7 portions for future recipes. 


Dijon Chicken Salad With Walnuts And Red Grapes


1 lb. roasted chicken

2 celery ribs

1 small bunch fresh Italian parsley

3-4 scallions

1 cup red grapes

1/2 cup chopped walnuts

1 T dijon mustard

Sea salt and fresh cracked pepper to taste


Remove the roasted chicken from the bones and cut or tear into bite-sized pieces.  Chop the celery, fresh parsley and scallions.  Combine all ingredients in a large bowl and stir.  Season with salt and pepper to taste.


Homemade Chicken Stock


Place the bones of a whole chicken in a crock pot and cover with water.  If you are using the whole carcass, use just enough water to cover it, or filling the crock pot about 1/2 to 2/3 full.  Add 1 chopped yellow onion, 2 or 3 diced celery ribs, 2-3 bay leaves, and 1 tsp salt.  Turn the pot on low and cook for about 6 hours.  During the last hour of cooking, throw in some fresh herbs of your choice.  I used rosemary and thyme, but sage works very well also.  Turn off the pot and strain the stock into a large stock pot.  Bring to a boil on the stovetop and simmer uncovered for 45 minutes to an hour, or until the liquid has reduced by 1/3 to 1/2.  With a slotted spoon, skim the fat off the top of the pot.  Cool thoroughly and divide into small portions to freeze and/or refrigerate for immediate use.  Though more time consuming, it is much more economical than buying those small $3 cartons of chicken stock at the store, and much tastier.  I use chicken stock in soups and for cooking grains such as quinoa and millet, to give them extra flavor.  But there are a multitude of uses and one can never have too much on hand.

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