Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950ml) chicken broth, low sodium
  • 1/2 onion, quartered
  • 2 celery stalks, roughly chopped
  • 1 bay leaf
  • 1/2 teaspoon black peppercorns
  • 1/2 cup (120ml) mayonnaise, good quality
  • 2 tablespoons (30ml) plain Greek yogurt
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) honey
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 1 cup (150g) red grapes, halved
  • 1/2 cup (75g) green grapes, halved
  • 1/2 cup (50g) sliced almonds, toasted
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 cup (15g) chopped celery
  • Optional: lettuce leaves for serving

Instructions:

  1. Place chicken breasts, broth, onion, celery, bay leaf, and peppercorns in a large pot. Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer until chicken is cooked through (internal temperature reaches 165°F/74°C), about 15-20 minutes. Let chicken cool in the broth.
  2. While the chicken is cooling, spread almond slices on a baking sheet. Bake in a preheated oven at 350°F (175°C) until golden brown and fragrant, about 5-7 minutes. Watch carefully to prevent burning! Alternatively toast in a dry pan over medium-low heat.
  3. Remove the cooled chicken from the broth and shred or dice into bite-sized pieces. Discard poaching liquid and aromatics.
  4. In a mixing bowl, whisk together mayonnaise, Greek yogurt, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.
  5. In a large bowl, combine the shredded chicken, halved grapes, toasted almonds, chopped parsley, and chopped celery.
  6. Pour the dressing over the chicken mixture and gently stir to combine.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve on lettuce leaves, in sandwiches, or with crackers.