Chicken Salad
Ready In: 40 mins
Serves: 6
Ingredients
- 4 chicken breast halves, boneless and skinless (about 2 lbs)
- 2 tablespoons diced onions
- 1 celery rib, diced
- 1 cup grapes, sliced in half
- 3 tablespoons Major Grey chutney
- 1 teaspoon whole grain mustard
- 1⁄3 cup sour cream
- 2⁄3 cup mayonnaise
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup sliced almonds (optional) or 1⁄4 cup slivered almonds (optional)
Directions
- Place the chicken breast halves in a pot with enough water to cover. Bring to a boil. Turn the heat down to low and simmer for 20 minutes, or until the chicken is cooked all the way through. Remove the chicken to a plate and allow it to cool (15 min or so).
- Meanwhile, combine the sour cream, mayonnaise, chutney, mustard, salt, and pepper using a whisk.
- Slice each piece of chicken into three chunks. Then shred it and place it into a large bowl with the onion, celery, and grapes.
- Pour the dressing on top and stir to combine all ingredients. Cover and chill for at least one hour to allow the flavors to combine.
- If using the almonds, roast them in a dry skillet on top of the stove until very lightly browned. Sprinkle on top of the salad just before serving.
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