Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 1 cup (240ml) water or chicken broth
  • 1 cup (150g) red grapes, halved or quartered
  • 1 cup (100g) celery, finely diced
  • 1/2 cup (50g) red onion, finely diced
  • 1/4 cup (30g) toasted slivered almonds (optional)
  • 1/4 cup (30g) chopped fresh parsley or chives
  • 1/2 cup (120ml) mayonnaise
  • 2 tbsp (30ml) plain Greek yogurt
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (2.5g) salt
  • 1/4 tsp (1.25g) black pepper
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Cook the Chicken: Poach or pan-sear chicken until internal temperature reaches 165°F (74°C). Let cool completely.
  2. Prepare the Chicken: Shred or dice the cooled chicken into bite-sized pieces.
  3. Combine Salad Ingredients: In a large bowl, combine chicken, grapes, celery, red onion, almonds (if using), and herbs.
  4. Make the Dressing: In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and cayenne pepper (if using).
  5. Dress the Salad: Pour dressing over chicken salad and gently toss to combine.
  6. Chill: Cover and refrigerate for at least 30 minutes.
  7. Serve: Give it a final stir and serve!