- 6
Ingredients
- 3 lbs. chicken breasts, poached, skin and bones discarded. Cut meat into bite-size pieces. (About 4 cups).
- 1 1/2 c. seedless red or green grapes, halved lengthwise
- 1 c. finely chopped celery
- 4 scallions, including the green part, minced
- 1/3 c. sour cream
- 1/3 c. mayo
- 1 1/2 TBSP. fresh lemon juice, or to taste
- 1 1/2 tsp. firmly packed brown sugar, or to taste
- 3/4 c. sliced or slivered almonds, toasted lightly
Preparation
Step 1
In a large bowl, combine the chicken, grapes, celery and the scallions. In a small bowl, whisk together the sour cream, mayo, lemon juice, and brown sugar until the dressing is smooth. Add the dressing to the chicken mixture with salt and pepper to taste, and combine the salad well. The salad may be made 1 day in advance and kept covered and chilled.
Just before serving, stir in the almonds; serve the salad at room temp. or chilled.
To Poach Chicken Breasts:
Uae whole chicken breasts with skin and bone. In a large saucepan or kettle, combine the chicken breasts with enough cold water to cover them by 1". Remove the chicken, bring the water to boil and add salt to taste. Return the chicken to the pan and poach it at a bare simmer for 17 minutes. Remove the pan from the heat, let the chicken cool in the liquid for 30 minutes and drain it and chop.