3(8-ounce) boneless, skinless chicken breasts(poached and cooled)
Instructions
In a large bowl, whisk together the mayonnaise, yogurt, milk, Dijon mustard, salt, and pepper. Stir in the celery, scallions, parsley, and dill.
Dice the chicken into ½ inch cubes. Mix the chicken and the grapes into the mixture in the bowl until well combined. Serve in a sandwich or on toasted bread as an open-faced sandwich. Or, pile some onto a green lettuce salad, either lightly dressed or not dressed at all (the dressing in the chicken salad will serve as a dressing for the greens).
Notes
You can use other fruit in place of the grapes. Diced apples would be delicious and especially welcome during the fall season.
Try ½ cup chopped dried fruit in addition to or in instead of the grapes. Dried cranberries, cherries, chopped dried apricots, or strawberries would be great additions.
You can also add ½ cup roughly chopped toasted walnuts or pecans.
This chicken salad will last in a sealed container for two days in the fridge. After that, the grapes will start to make the salad watery. Don't try to freeze this salad; it doesn't defrost well.
This recipe calls for parsley plus dill, which is one of my favorite herbs in chicken salad. Tarragon would be amazing as well, either in combination with the dill, or instead of the dill. Other herbs like oregano, chervil, marjoram, and thyme are also options. I always like parsley in addition to another herb, but you can skip it if you don’t have it around.