Description
This creamy chicken salad with grapes and almonds is perfect for sandwiches or served over greens.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts (or 4 cups cooked, roughly chopped or shredded chicken)
- 2 Tablespoons olive oil
- 1 1/2 cups halved red grapes
- 1 1/2 cups chopped celery (about 2–3 celery ribs)
- 1 cup thinly sliced almonds
- 3 thinly sliced green onions (both the white and green part)
- 2 Tablespoons chopped fresh dill
- 1 cup mayonnaise
- 1/4 cup sour cream
- Juice of 1 lemon
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 croissant rolls (optional for sandwiches)
- Green leaf lettuce (optional for sandwiches)
Instructions
- If using uncooked chicken breasts, preheat oven to 400°F. Rub chicken breasts with the olive oil and sprinkle with a little salt and pepper. Place the chicken on a baking sheet and bake for 22-26 minutes until the internal temperature reaches 165°F when tested with an instant read meat thermometer placed in the thickest part of the breast. Roughly chop or shred the cooked chicken.
- In a large bowl, add the cooked chicken, grapes, celery, green onions, almonds, and dill, then gently toss to combine.
- In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and pepper.
- Add the dressing mixture to the chicken mixture and gently stir until everything is evenly coated. Cover tightly with plastic wrap and refrigerate for 1-2 hours or even overnight.
- If making chicken salad sandwiches, slice each croissant in half and layer a piece of green leaf lettuce and a scoop of chicken salad on each roll. Or serve the chicken salad over a bed of mixed greens with sliced tomato and avocado.
Notes
- This chicken salad can be made ahead of time and stored in the refrigerator.
- For extra flavor, consider adding chopped apples or grapes.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Lunch
- Method: Baking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 30 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 90 mg