Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts or cooked chicken meat, shredded
  • 1 teaspoon (5ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup (150g) red grapes, halved or quartered
  • 1 cup (115g) green grapes, halved or quartered
  • 1/2 cup (50g) celery, finely diced
  • 1/4 cup (30g) red onion, finely diced
  • 1/2 cup (50g) toasted slivered almonds
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons (30ml) plain Greek yogurt (or sour cream)
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) Dijon mustard
  • 1/4 teaspoon (1.25ml) salt (or to taste)
  • 1/4 teaspoon (1.25ml) freshly ground black pepper (or to taste)
  • Pinch of paprika

Instructions:

  1. Cook the Chicken (if using raw): Bring salted water to a boil, poach chicken breasts until cooked through (internal temperature reaches 165°F/74°C). Alternatively, dice the chicken and sauté in olive oil until cooked through. Let cool completely before shredding or dicing. If using precooked chicken, skip this step.
  2. Prepare the Salad Ingredients: Halve or quarter the grapes. Dice the celery and red onion. Toast slivered almonds in a dry pan over medium heat until lightly golden and fragrant.
  3. Make the Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, pepper, and paprika until smooth.
  4. Combine Everything: In a large mixing bowl, combine the cooked chicken, grapes, celery, red onion, and toasted almonds.
  5. Dress the Salad: Pour the dressing over the chicken mixture and gently toss to coat evenly. Be careful not to overmix.
  6. Chill (Optional): Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step enhances the taste but isn't mandatory.
  7. Serve: Serve chilled or at room temperature. Enjoy your delicious chicken salad with grapes.