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Description
This is the perfect make ahead salad for any lunch or snack time. With fun textures and fresh flavors, it's a great take on an old classic that the whole family will love!
Ingredients
US|METRIC
4 SERVINGS
- 3 bone-in, skin-on chicken breasts
- 1 celery rib, diced
- 1 medium sized, finely chopped shallot
- 1 cups halved seedless green grapes
- 1/4 cup mayonnaise
- 1/4 cup full-fat strained yogurt (like greek)
- 2 tablespoons Dijon Mustard
- 1 tablespoon white wine vinegar
- 2 tablespoons finely chopped fresh dill (tarragon works well also)
- 2 tablespoon finely chopped flat-leaf parsley
- salt and pepper to taste
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Directions
- Bring 4 cups water to a simmer in a saucepan. Add chicken and simmer on medium, uncovered, for 10 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes.
- Cool the chicken. Remove from the bone and skin. Dice and place in a bowl.
- Add the remaining ingredients and stir to combine.
- Refrigerate for up to 5 days
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