Chicken Salad with Grapes and Almonds

One of my go-to summer meals, its refreshing, filling and easy to prepare.

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Low FODMAP + Gluten-free + Dairy-free + Paleo + Whole30

Chicken Salad with Ginger-Beet Sauerkraut

I probably have 10 variations of chicken salads that I make, so feel free to switch up the flavors to make a curry chicken, ceasar chicken or even miso chicken salad using this same method

I like to switch up the way I cook my chicken depending on the recipe, but my go to method when I am in a hurry is to poach chicken breasts, or when I am a bit more prepared I will sous vide the chicken breasts the night before and dice it for salad. These two methods result in a juicy tender chicken and require minimal effort.

If you are looking for a more robust flavor try spatchcocking a chicken and roasting it in the oven at 450 for 20 mins then turning the oven down to 400 degrees for an additional 20 mins. This method results in a beautifully golden brown chicken with crispy skin.

Classic Chicken Salad with Grapes & Almonds

Classic Chicken Salad Recipe

- 1/2 cup celery, small dice

- 1/4 cup fresh dill, chopped

- 1/4 cup Italian parsley, chopped

- 1 cup red seedless grapes, sliced in half

- 2 tsp fresh ginger, microplaned / minced

- 1/4 cup sliced almonds, toasted

- 1/2 cup avocado oil mayo

- 1 # organic chicken breast

- 1 tsp salt

- 1/2 tsp aleppo chili flake (optional)

- 1/2 tsp fresh cracked pepper

- Zest and juice of 1 lemon

Recipe Directions:

Poached Chicken Breasts in Water with Rosemary and Bay Leaf

• Bring a medium pot of water to a simmer, add salt, bay leaf and rosemary sprig to pot. The water should be salty like the sea.

• Add chicken breasts to the pot and allow to simmer for 12-15 mins or until chicken reaches an internal temperature of 165 degrees.

• Remove chicken from water and allow to cool on a sheet pan to room temperature.

Celery Small Diced in a Mixing Bowl

• While the chicken is cooling small dice the celery and add it to a medium mixing bowl

• Finely chop fresh dill and add it to the mixing bowl.

• Pick parsley leaves off the stems and finely chop, then add to the mixing bowl.

• Add lemon zest and ginger

• Slice grapes and add to bowl

Celery, Grapes, Herbs and Ginger in a Mixing Bowl

• Dice cooked chicken breasts, season with Aleppo chili and add to the mixing bowl

• Add 1/2 cup of mayo, I prefer avocado oil mayo, but any mayo will suffice

• Add sliced almonds

Diced Chicken Breast with Aleppo Chili

• Add lemon juice

• Mix all ingredients together and taste

• Adjust seasoning as needed

Mixed Chicken Salad

• Enjoy the chicken salad as is or in a lettuce cup, roll, or in between bread.

• Chicken salad keeps in the refrigerator for 5-7 days.

Chicken Salad and Red Butter Lettuce

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