Chicken Salad with Grapes and Toasted Almonds

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Ingredients for 33 servings

• 5.61 kg boneless skinless chicken breasts
• 8 1/4 bay leaf
• 41 ml kosher salt, divided
• 650 ml mayonnaise
• 650 ml plain Greek yogurt
• 120 ml lemon juice
• 41 ml dijon mustard
• 2.93 liters seedless red grapes, halved
• 16 1/2 stalks celery, diced
• 975 ml slivered almonds, toasted
• 245 ml chopped fresh dill
• 10 ml black pepper

1. Step 1 of 4

   Put the chicken and bay leaf in the saucepan, cover with cold water by an inch and add 1/2 teaspoon salt. Bring just to a simmer over medium heat.

2. Step 2 of 4

   Turn the heat to low, cover and cook 10 to 14 minutes, until the chicken reads 70°C at the thickest point. Let it cool in the liquid for 10 minutes so it stays juicy, then shred or dice.

3. Step 3 of 4

   Whisk the mayonnaise, yogurt, lemon juice, mustard, pepper and remaining salt in a large bowl.

4. Step 4 of 4

   Fold in the chicken, grapes, celery, almonds and dill. Taste for salt. Chill at least 20 minutes before serving.