Ingredients:

  • 1.5 lbs boneless skinless chicken breast, poached and cubed
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 cup red grapes, halved
  • 1 cup Granny Smith apple, finely diced
  • 1/2 cup dried cranberries
  • 1/2 cup celery, thinly sliced
  • 3/4 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tbsp honey
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Cook the chicken breasts until the internal temperature reaches 165°F (74°C). Once cooled, cube the meat into 1/2 inch pieces.
  2. Dice the apples and halve the grapes. Immediately toss the diced apples in the lemon juice to create a citric barrier and prevent oxidation.
  3. In a large mixing bowl, whisk together the mayonnaise, lemon juice, and honey until velvety.
  4. Gently fold in the cubed chicken, grapes, apples, cranberries, and celery using a silicone spatula until fully coated.
  5. Allow the salad to chill in the refrigerator for at least 30 minutes to allow flavors to emulsify and penetrate the protein.