table talk

Seasonal recipe: Grape expectations

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By Anisa Kazemi

Ah, dare I say it: this is a grape idea for leftover roast chicken.

If I’m ever invited to a potluck or similar in the late summer season, I make this salad. This is because, time and time again, it has proven itself as a definite crowd pleaser – a perfect balance of savory, sweet, soft and crunchy. The star of this recipe is the grapes, which are in full season in Japan now. Forget about peeling them the Japanese way, though, for the red skin not only gives this salad more texture but also provides grape aesthetics (sorry I can’t help myself!). Use Delaware grape (the tiny ones) for this recipe — it looks better and no one will complain if they’re not peeled.

What to prepare:

2 tbsp mayonnaise 

½ cup all-natural yogurt

Juice of one lemon 

½ tsp salt 

½ tsp ground black better 

1 tsp dried parsley

Desired amount of leftover roast chicken, shredded (I used around 5 cups)

4 stalks of celery, chopped small

1 small red onion, chopped small

1 bunch of grapes, halved

½ cup walnuts, broken

Click here to read more.

© Savvy Tokyo

©2018 GPlusMedia Inc.

1 Comment
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What is "black better"?

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