Ingredients
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2 pounds boneless, skinless chicken breasts
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1/2 cup sliced raw almonds
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1 cup mayonnaise
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1 tablespoon Dijon mustard
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1 cup red grapes, quartered
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2 celery ribs, diced
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3 green onions (both white and green parts), sliced
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2 tablespoons finely chopped fresh parsley
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1 tablespoon finely chopped fresh tarragon
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3 tablespoons fresh lemon juice (about 1 lemon)
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Kosher salt, to taste
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Freshly ground black pepper, to taste
Instructions
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Cook the Chicken:
Place the chicken breasts in a wide saucepan and cover with cold water, about an inch above the meat. Lightly salt the water and bring to a gentle simmer over medium heat. Once simmering, lower the heat, cover the pan, and cook for 8 to 12 minutes, until the internal temperature reaches 160°F to 165°F. Remove the chicken and let it rest for a few minutes before refrigerating to cool. -
Prepare the Salad:
Once the chicken is cool, dice it into 1/2-inch pieces and place in a large bowl. Add the sliced celery, green onions, quartered grapes, parsley, tarragon, and almonds. -
Make the Dressing:
In a small bowl, stir together the mayonnaise, Dijon mustard, and lemon juice. Pour over the chicken mixture and season with salt and pepper. Mix until everything is evenly coated.
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Chill and Serve:
Refrigerate the chicken salad until chilled. Serve cold.