Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 teaspoon (5ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 cup (150g) red seedless grapes, halved
  • 1 cup (150g) green seedless grapes, halved
  • 1/2 cup (75g) celery, finely diced
  • 1/4 cup (35g) red onion, finely diced
  • 1/4 cup (30g) toasted pecans or walnuts, chopped (optional)
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60g) sour cream or Greek yogurt
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) honey or maple syrup
  • 1/4 teaspoon (1.25ml) salt, or to taste
  • 1/8 teaspoon (0.6ml) black pepper, or to taste

Instructions:

  1. Preheat oven to 375°F (190°C) OR bring a pot of water to a simmer. For Roasting: Toss chicken with olive oil, salt, and pepper. Bake for 20-25 minutes, or until internal temperature reaches 165°F (74°C). For Poaching: Gently simmer chicken in water for 15-20 minutes, or until internal temperature reaches 165°F (74°C).
  2. Let the chicken cool completely. Then, shred with two forks or dice into bite-sized pieces.
  3. Halve the grapes, dice the celery and red onion, and chop the toasted nuts (if using).
  4. In a large mixing bowl, whisk together the mayonnaise, sour cream/yogurt, apple cider vinegar, honey/maple syrup, salt, and pepper until smooth.
  5. Add the cooked chicken, grapes, celery, red onion, and nuts (if using) to the dressing. Gently stir to combine until everything is well coated.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Enjoy on its own, in a sandwich, on crackers, or over lettuce.