Chicken Salad with Grapes and Toasted Almonds
Poached chicken, sweet red grapes, celery and almonds in a light yogurt and mayonnaise dressing.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Contains: Milk Egg Tree nuts Worked out from the ingredient list. Check your labels.
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Ingredients
- 2.89 kg boneless skinless chicken breasts Buy chicken breasts on Amazon (opens a new tab)
- 4 1/4 bay leaf Buy bay leaves on Amazon (opens a new tab)
- 21 ml kosher salt, divided Buy kosher salt on Amazon (opens a new tab)
- 335 ml mayonnaise Buy mayonnaise on Amazon (opens a new tab)
- 335 ml plain Greek yogurt Buy greek yogurt on Amazon (opens a new tab)
- 63 ml lemon juice Buy lemon on Amazon (opens a new tab)
- 21 ml dijon mustard Buy dijon mustard on Amazon (opens a new tab)
- 1.51 liters seedless red grapes, halved Buy red grapes on Amazon (opens a new tab)
- 8 1/2 stalks celery, diced Buy celery on Amazon (opens a new tab)
- 505 ml slivered almonds, toasted Buy slivered almonds on Amazon (opens a new tab)
- 125 ml chopped fresh dill Buy dill on Amazon (opens a new tab)
- 5 ml black pepper Buy black pepper on Amazon (opens a new tab)
You will need
- Medium saucepan Shop for Medium saucepan on Amazon (opens a new tab)
Method
- 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.
- 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.
- Whisk the mayonnaise, yogurt, lemon juice, mustard, pepper and remaining salt in a large bowl.
- Fold in the chicken, grapes, celery, almonds and dill. Taste for salt. Chill at least 20 minutes before serving.
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