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Creamy Chicken Salad with Grapes, Almonds, and Fresh Herbs Recipe

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4.1 from 1 review

A refreshing and easy-to-make Chicken Salad featuring poached chicken breasts mixed with sweet red grapes, crunchy celery and almonds, fresh herbs, and a tangy mayonnaise-Dijon mustard dressing. This light and flavorful salad is perfect for quick lunches or picnics.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 2 pounds boneless skinless chicken breasts
  • Kosher salt (to season the poaching water)
  • Water (enough to cover chicken by about 1 inch)

Salad

  • 1 cup red grapes, quartered
  • 2 celery ribs, diced
  • 3 green onions (green and white parts), sliced
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • ½ cup sliced raw almonds
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely chopped tarragon
  • 1 lemon, juiced (about 3 tablespoons)
  • Freshly ground black pepper (to taste)
  • Kosher salt (to taste)

Instructions

  1. Prepare the poached chicken: Place the chicken breasts in a wide pot and cover them with cold water by about one inch. Season the water with kosher salt and optionally add aromatics if desired. This will ensure the chicken is gently cooked and flavorful.
  2. Poach the chicken: Heat the pot over medium until the water reaches a gentle simmer. Then reduce the heat to low, cover the pot, and let the chicken simmer for 8 to 12 minutes, or until the internal temperature reaches between 160°F and 165°F. Remove the chicken from the water and let it rest for a couple of minutes before transferring to the fridge to chill.
  3. Dice the chicken: Once cooled, transfer the chicken to a cutting board and dice it into ½-inch pieces. Place the diced chicken in a large mixing bowl.
  4. Combine the salad ingredients: Add the quartered grapes, diced celery, sliced green onions, mayonnaise, Dijon mustard, sliced almonds, parsley, tarragon, and lemon juice to the bowl with the chicken. Season with salt and freshly ground black pepper.
  5. Mix and chill the salad: Stir all ingredients together until well combined. Cover and refrigerate the salad until ready to serve to allow flavors to meld.
  6. Serve: Transfer the chilled chicken salad to a serving bowl and garnish with extra fresh herbs if desired. Enjoy served chilled as a light meal or sandwich filling.

Notes

  • Ensure chicken is cooked to an internal temperature of 160°F – 165°F for safety and juiciness.
  • You can add aromatics such as bay leaves, garlic, or peppercorns to the poaching water for extra flavor.
  • Use mayonnaise and Dijon mustard according to taste if you prefer a lighter or tangier dressing.
  • Almonds add crunch but can be substituted with walnuts or pecans if preferred.
  • Keep the salad refrigerated until serving to maintain freshness and prevent spoilage.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://yourdailycook.com/creamy-chicken-salad-with-grapes-almonds-and-fresh-herbs-recipe/