Chicken Salad
, 1 h 15 min + chilling, 6 servings
A creamy chicken salad with grapes, celery, and almonds bound in a yogurt-mayonnaise dressing.
| prepBring a large pot of water to a boil | |||||
| 1 whole fryer chicken, cut up | Simmer chicken 45–60 min until cooked | Shred chicken, combine with celery, green onion & grapes | Pour dressing over chicken mixture, stir gently | Stir in almonds | Chill several hours or overnight |
| 2 to 3 stalks celery, chopped | |||||
| 3 green onions, chopped | |||||
| 2 to 3 cups / 300-450 g grapes, halved | |||||
| 120 ml mayonnaise | Whisk mayo, yogurt, lemon juice, brown sugar, salt, pepper, dill & cayenne | ||||
| 120 ml plain yogurt or sour cream | |||||
| Juice of 1 lemon | |||||
| 1 to 2 tablespoons brown sugar | |||||
| Kosher salt, to taste | |||||
| Ground black pepper, to taste | |||||
| Small handful fresh dill, minced | |||||
| Cayenne pepper, to taste | |||||
| 60 g slivered almonds | |||||
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