Ingredients:

  • 3 cups (450g) cooked chicken breast, shredded
  • 1 cup (150g) red seedless grapes, halved
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (30g) red onion, minced
  • 1/2 cup (60g) toasted sliced almonds
  • 1/2 cup (120g) mayonnaise
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tbsp (3g) fresh tarragon, chopped
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Shred the cooked chicken breast by hand. Dice the celery and red onion into uniform, small pieces, and halve the grapes lengthwise.
  2. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Stir in the chopped parsley and tarragon until smooth.
  3. Combine the shredded chicken, grapes, celery, onion, and toasted almonds in a large mixing bowl.
  4. Pour the dressing over the chicken mixture and use a rubber spatula to gently fold the ingredients together until evenly coated.
  5. Cover and refrigerate the salad for at least 2 hours to allow the flavors to meld before serving.