1 1/2 pounds chicken tenders5 cups water1 3/4 cups reduced-sodium chicken broth1/3 cup plain yogurt1/3 cup mayonnaise1 tablespoon Dijon mustard1 cup seedless grapes, halved crosswise1 cup coarsely chopped walnuts (3 ounces)
3 tablespoons drained capers, chopped
Toss chicken with 2 teaspoons salt. Bring water and broth to a boil in a large saucepan, then add chicken and cook at a bare simmer, uncovered, stirring occasionally, until just cooked through, about 5 minutes. Drain and cool, then tear into 1-inch chunks.
Meanwhile, stir together yogurt, mayonnaise, and mustard.
Stir chicken and remaining ingredients into dressing with salt and pepper to taste.
Gourmet via Epicurious.com