Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1 tablespoon (15ml) olive oil or other neutral oil
  • 1 bay leaf (optional)
  • 1 sprig thyme (optional)
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons (30ml) Greek yogurt or sour cream
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice
  • 1/2 teaspoon (2.5ml) celery salt
  • 1/4 teaspoon (1.25ml) garlic powder
  • Pinch of cayenne pepper (optional)
  • Salt and pepper to taste
  • 1 cup (100g) celery, finely diced
  • 1/2 cup (50g) red onion, finely diced
  • 1/4 cup (30g) fresh parsley, chopped
  • 1/4 cup (40g) seedless grapes, halved or quartered
  • 1/4 cup (30g) toasted slivered almonds or chopped walnuts
  • 8 slices of your favourite bread
  • Softened butter or mayonnaise (optional)
  • Lettuce leaves, spinach, or sprouts (optional)

Instructions:

  1. Poach, bake, or pan-fry chicken until cooked through (internal temperature 165°F/74°C). If poaching, consider adding aromatics like bay leaf and thyme to the water.
  2. Let the cooked chicken cool slightly, then shred or dice it into bite-sized pieces.
  3. In a medium bowl, whisk together mayonnaise, Greek yogurt (or sour cream), Dijon mustard, lemon juice, celery salt, garlic powder, cayenne pepper (if using), salt, and pepper.
  4. In a large bowl, combine the shredded chicken, celery, red onion, parsley, grapes, and almonds (or walnuts).
  5. Add the dressing to the chicken mixture and gently fold until everything is evenly coated.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld.
  7. Spread butter or mayonnaise (optional) on the bread slices. Layer lettuce (optional) on the bottom slice, then top with a generous scoop of chicken salad. Place the other slice of bread on top and cut in half.