Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1 tablespoon (15ml) olive oil
  • 1 cup (240ml) chicken broth or water
  • 1 cup (115g) red grapes, halved or quartered
  • 1 cup (115g) celery, finely diced
  • 1/2 cup (60g) toasted slivered almonds, roughly chopped
  • 1/4 cup (30g) finely chopped red onion (optional)
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) Greek yogurt
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice
  • 1/2 teaspoon (2.5ml) salt (or to taste)
  • 1/4 teaspoon (1.25ml) black pepper (or to taste)
  • Pinch of celery seed (optional)

Instructions:

  1. Season chicken breasts with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat.
  3. Sear chicken breasts for 2-3 minutes per side, until lightly browned.
  4. Pour in chicken broth or water, bring to a simmer, cover, and reduce heat to low.
  5. Simmer for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Remove chicken from skillet and let cool completely.
  7. While chicken is cooling, halve or quarter the grapes.
  8. Finely dice the celery.
  9. Roughly chop the toasted almonds.
  10. If using, finely chop the red onion.
  11. In a large mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and celery seed (if using) until smooth.
  12. Once the chicken is cool enough to handle, shred or dice it into bite-sized pieces.
  13. Add the shredded chicken, grapes, celery, almonds, and red onion (if using) to the mixing bowl with the dressing.
  14. Gently fold all ingredients together until evenly coated in the dressing.
  15. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  16. Serve chilled.