Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950ml) chicken broth or water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf (optional)
  • ½ cup (120ml) mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup (150g) red grapes, halved or quartered if large
  • 1 cup (100g) celery, finely diced
  • ½ cup (60g) toasted slivered almonds
  • ¼ cup (15g) finely chopped fresh parsley
  • Lettuce leaves (for serving, optional)

Instructions:

  1. Place chicken breasts in a saucepan, cover with broth or water, add salt, pepper, and bay leaf (if using). Bring to a simmer, then reduce heat and poach for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
  2. Remove chicken from the broth and let cool slightly. Shred or dice into bite-sized pieces.
  3. In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
  4. In a large bowl, combine shredded chicken, grapes, celery, toasted almonds, and parsley.
  5. Pour dressing over the chicken mixture and gently toss to combine.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Serve on lettuce leaves, in croissants, or with crackers. This chicken salad recipe with grapes is a delightful treat.