Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2.5ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 1 cup (240ml) chicken broth
  • 1 cup (150g) red seedless grapes, halved or quartered
  • 1 cup (115g) green seedless grapes, halved or quartered
  • 1/2 cup (50g) chopped celery
  • 1/4 cup (30g) finely chopped red onion
  • 1/2 cup (60g) slivered almonds, toasted
  • 1/2 cup (120ml) mayonnaise
  • 2 tbsp (30ml) plain Greek yogurt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) Dijon mustard
  • 1/4 tsp (1.25ml) salt (or to taste)
  • 1/8 tsp (0.6ml) black pepper (or to taste)

Instructions:

  1. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on both sides. Pour in chicken broth, reduce heat to low, cover, and simmer until chicken is cooked through (internal temperature reaches 165°F/74°C).
  2. Remove chicken from skillet and let it cool slightly. Shred with two forks or dice into bite-sized pieces.
  3. Toast slivered almonds in a dry skillet over medium heat, or in a toaster oven, until lightly golden and fragrant. Watch them closely, as they can burn quickly!
  4. Halve or quarter grapes. Chop celery and red onion.
  5. In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
  6. In a large bowl, combine shredded chicken, grapes, celery, red onion, and toasted almonds. Pour dressing over the mixture and gently stir to coat evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Serve chilled on croissants, lettuce cups, or with crackers.