Chicken Salad Grape Wrap

Chicken Salad Grape Wrap

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

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