Rating: 3 stars
20 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 3
  • 20 Ratings
Lindsay Hunt


Credit: Kate Mathis

Recipe Summary test

20 mins
35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400° F. Toss the chicken, grapes, sliced celery, thyme, red pepper, 2 tablespoons of the olive oil, 1 teaspoon salt, and ½ teaspoon black pepper on a rimmed baking sheet. Roast, tossing once, until the chicken is golden and cooked through, 18 to 20 minutes. Remove from oven and let cool slightly. Discard the thyme sprigs and shred the chicken into bite-size pieces using 2 forks.

  • Meanwhile, whisk together the yogurt, mustard, vinegar, the remaining tablespoon of olive oil, and ¼ teaspoon each salt and black pepper in a large bowl. Add the chicken, grapes, celery, escarole, and walnuts and toss to combine. Serve with a baguette.

Nutrition Facts

490 calories; fat 34g; cholesterol 140mg; sodium 960mg; protein 34g; carbohydrates 18g; sugars 8g; fiber 6g; iron 2.5mg; calcium 127mg.