From: Chef /co-owner Bruce Walters, Black Forest Restaurant, Amherst, NH. Yield: 24 servings.
3 whole chickens, roasted (5-7 lb. each before cooking), light and dark meat pulled and coarsely chopped
5 stalks celery, diced
1 red onion, diced
3 cups red seedless California grapes, halved
3 ⅓ oz. chopped walnuts