Chicken Salad With Walnuts and Grapes

Grapes rarely get their moment in the culinary limelight, and it's too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness. In chicken salad, they are a nice contrast to walnuts and lemon. In a roasted-pork dish, their fruitiness complements the meat's salty drippings. And in a galette, they take center stage, accompanied by a syrup of ice wine, which is made from grapes that are pressed while frozen.

1/3 cup plus 1 tablespoon mayonnaise
Finely grated zest and juice of 1 lemon
¼ teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
1½ teaspoons finely chopped chives
1½ teaspoons finely chopped flat-leaf parsley
1 tablespoon finely chopped tarragon

1 (3-pound) roasted chicken, skin removed, meat roughly chopped
1/3 cup finely chopped red onion
½ cup finely chopped celery
1 cup halved red seedless grapes
¾ cup roughly chopped walnuts, lightly toasted Mesclun, optional
Crusty bread, optional.

1. In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.

2. In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread. Serves 4 to 6. –Jill Santopietro for The New York Times Magazine.