Photo of Chicken, Grape & Toasted Walnut Salad by WW

Chicken, Grape & Toasted Walnut Salad

6 - 11
PersonalPoints™ per serving
Total Time
10 min
10 min
Up your brown bag lunchtime repertoire by making this enticing salad that’s bursting with flavor and packed with crunch. The combination of cucumbers, radishes, grapes and tender mixed greens give it an interesting textural contrast. For extra sweetness and tang, Clementine or tangerine slices would be a tasty addition. Use leftover chicken or grab some grilled or rotisserie chicken from your supermarket deli. To take-it-on-the-go, pack the salad and dressing in separate containers and assemble just before you’re ready to eat. We recommend serving this salad with Ranch dressing but a balsamic or a lemon vinaigrette would be delicious in its place.



1 cup(s), baby variety

Boston lettuce

1 cup(s), shredded, torn leaves

Cooked skinless boneless chicken breast(s)

3 oz, sliced

Red seedless grapes

¾ cup(s), and/or green seedless grapes, halved

Fresh radish(es)

2 small, sliced

Persian (mini) cucumber

½ item(s), thinly sliced

Creamy ranch salad dressing

1½ Tbsp

Chopped walnuts

1½ Tbsp, toasted


  1. Line plate with arugula and Boston lettuce; top with chicken, grapes, radishes and cucumber. Drizzle with dressing; sprinkle with walnuts.
  2. Makes 1 serving.