Chicken Salad with Grapes and Walnuts
['1 1/2 pounds chicken tenders', '5 cups water', '1 3/4 cups reduced-sodium chicken broth', '1/3 cup plain yogurt', '1/3 cup mayonnaise', '1 tablespoon Dijon mustard', '1 cup seedless grapes, halved crosswise', '1 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.
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