Ingredients

• 2 lbs boneless, skinless chicken breasts
• ½ cup sliced raw almonds
• 1 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 cup red grapes, quartered
• 2 celery ribs, diced
• 3 green onions (white and green parts), sliced
• 2 tbsp finely chopped parsley
• 1 tbsp finely chopped tarragon
• 1 lemon, juiced (about 3 tbsp)
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Poach the Chicken

1. Place chicken breasts in a wide pan or pot. Add enough cold water to cover them by about 1 inch.
2. Season the water with salt, and optionally add aromatics (like onion, garlic, or bay leaf).
3. Bring to a gentle simmer over medium heat. Once simmering, reduce to low, cover, and cook for 8–12 minutes, or until the internal temperature reaches 160–165°F (71–74°C).
4. Remove the chicken, rest for a few minutes, then chill in the refrigerator.

2. Prepare the Salad

1. Dice the cooled chicken into ½-inch pieces and place them in a large mixing bowl.
2. Add the celery, green onions, grapes, parsley, tarragon, and almonds.
3. Stir in the mayonnaise, Dijon mustard, and lemon juice.
4. Season with salt and pepper to taste, and mix until everything is evenly combined.
5. Chill until ready to serve.  

Serving Ideas

• Serve on toasted bread or croissants for sandwiches.
• Spoon over a bed of greens for a light lunch.
• Wrap in lettuce leaves for a low-carb option.

Nutrition (per serving)