Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • ½ tsp (2.5ml) salt
  • ¼ tsp (1.25ml) black pepper
  • 1 bay leaf (optional)
  • 2 sprigs fresh thyme (optional)
  • ½ cup (120g) plain Greek yogurt
  • 2 tbsp (30ml) mayonnaise
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1 tbsp (15ml) Dijon mustard
  • 1 small clove garlic, minced (approx. 1 tsp)
  • ¼ tsp (1.25ml) salt
  • ⅛ tsp (0.625ml) black pepper
  • Pinch of sugar (optional)
  • ½ cup (50g) toasted slivered almonds
  • ½ cup (75g) red grapes, halved
  • ½ cup (60g) celery, finely diced
  • ¼ cup (15g) red onion, finely diced
  • ¼ cup (15g) fresh parsley, chopped
  • 2 tbsp (12g) fresh chives, chopped
  • Baby spinach (optional)
  • Mixed greens (optional)
  • Lettuce cups (optional)

Instructions:

  1. Poach or bake the chicken until cooked through (internal temperature reaches 165°F/74°C). Poaching Method: Add chicken breasts, salt, pepper, bay leaf (optional), and thyme (optional) to the pot. Cover with water. Bring to a simmer, then reduce heat and simmer gently for 15-20 minutes, or until cooked through. Baking Method: Preheat oven to 375°F (190°C). Drizzle chicken breasts with olive oil, and season with salt and pepper. Bake for 20-25 minutes, or until cooked through.
  2. Let the chicken cool slightly, then shred or dice it into bite-sized pieces.
  3. Toast the slivered almonds in a dry skillet over medium heat until golden brown and fragrant, stirring frequently to prevent burning. (Alternatively, bake at 350°F (175°C) for 5-7 minutes.)
  4. In a bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, salt, pepper, and sugar (if using).
  5. In a large bowl, combine the shredded chicken, toasted almonds, red grapes, celery, red onion, parsley, and chives.
  6. Pour the dressing over the chicken mixture and gently stir to combine.
  7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Serve the chicken salad on its own, in lettuce cups, on top of mixed greens or baby spinach, or as a filling for croissants or sandwiches.