Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf (optional)
  • 1 cup red grapes, halved
  • 1 cup celery, finely diced
  • 1/2 cup walnuts, toasted and chopped
  • 1/4 cup red onion, finely diced (optional)
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of curry powder (optional)

Instructions:

  1. Poach, bake, or grill the chicken until cooked through (internal temperature of 165°F/74°C). Let cool slightly.
  2. Shred or dice the cooked chicken into bite-sized pieces.
  3. Chop the grapes, celery, walnuts, red onion (if using), and parsley.
  4. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, honey, salt, pepper, and curry powder (if using).
  5. In a large bowl, combine the shredded chicken, grapes, celery, walnuts, red onion (if using), and parsley.
  6. Pour the dressing over the chicken salad and gently toss to coat evenly.
  7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Serve immediately or store in the refrigerator for up to 3 days.