Ingredients Jump to Instructions ↓

  1. 3 Chicken breasts - - (about 1 lb each)

  2. 1 cup 237ml Green seedless grapes

  3. 1 cup 237ml Red seedless grapes

  4. 4 Scallions - chopped

  5. 1 cup 110g / 3.9oz Finely chopped celery - (use inner stalks) Salt - to taste Black pepper - freshly ground, to taste Toasted slivered almonds Poaching Liquid

  6. 4 cups 948ml A basic chicken stock -see note

  7. 1 Celery leaf

  8. 1 Parsley sprig

  9. 1 Salt

  10. 1 tablespoon 15ml Fresh lemon juice Dressing

  11. 1/3 cup 78ml Sour cream

  12. 1/3 cup 78ml Mayonnaise

  13. 2 tablespoons 30ml Fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "A Basic Chicken Stock" recipe which is included in this collection. Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid. Remove and discard the skin and bones, and shred the chicken into bite-size pieces. In a large bowl, place the red and green grapes. Add the chicken, scallions, and celery. Toss to mix well. In a small bowl, whisk together the sour cream, mayonnaise, and 2 tablespoons lemon juice. Add to the chicken mixture, along with salt and pepper. Toss again to combine well. Cover and chill the salad for 1 hour or more. Just before serving, stir in the almonds. This recipe serves 4 to 6.


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