Total Time
5hrs 20mins
Prep 20 mins
Cook 5 hrs

I used to get this to-die-for chicken salad at a local deli when I nannied in Chicago. I've since been scouring the net for anything that even RESEMBLES it. Eventually I just gave up and called the deli, begging for the recipe, and they did give it to me. Especially for those "what to cook, it's too damn hot" nights when you're looking for something to make for dinner. Cooking time includes marinating and chilling. Thank you, "Don's Finer Foods" of Lake Bluff, IL!

Ingredients Nutrition

Directions

  1. FIRST: Prepare herb dressing.
  2. Using a hand mixer, beat yogurt and sour cream together well.
  3. Stir in remaining ingredients.
  4. Thaw skinless/boneless breasts, if necessary.
  5. Put them in a large, sealable container with 1/3 of the dressing and marinate in the fridge for a few hours.
  6. Cook on hot grill, but be careful to not OVERCOOK, otherwise all you'll be able to taste is the charred chicken.
  7. Cool and cut into bite sized pieces.
  8. Toss with grapes, almonds, parsley, mayo and remaining herb dressing (amount of dressing varies to your desired consistency).
  9. Chill.
  10. Serve alone or on bed of greens with nice, crusty bread and a tall glass of iced tea or lemonade.
  11. YUMMY.
Most Helpful

5 5

Yum! I grilled the chicken on my dear George Foreman. And I didn't use any mayo, just the dressing and let it sit overnight before adding the grapes. Then I rolled them up in whole-grain wraps. A very refreshing change of pace! Thanks for the recipe! Phins up! ( ( (

4 5

This was really good - I followed the recipe exactly as it is written. It was even better the second day. I served it with a Brucshetta recipe that I also foun on this site. Thanks! I will make this again!