Ingredients
- 4 cups cooked, shredded chicken breast (about 1 pound)
- 1 cup chopped celery
- 1 cup red grapes, halved
- 1/3 cup finely chopped red onion
- 1/4 cup toasted sliced almonds
- 1 cup mayonnaise
- 1/4 cup fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Finely shred the cooked chicken and ensure it is completely cooled.
- Toast sliced almonds in a dry skillet over medium heat for 3–4 minutes until lightly golden. Let cool.
- In a large bowl, combine shredded chicken, celery, grapes, red onion, and toasted almonds.
- In a separate bowl, whisk together mayonnaise, lemon juice, salt, and black pepper until smooth.
- Pour dressing over chicken mixture and gently fold until evenly coated.
- Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- Ensure chicken is fully cooled before mixing to prevent excess moisture.
- Chill at least 30 minutes for best flavor.
- Store refrigerated in an airtight container up to 4 days.
- Add almonds just before serving for maximum crunch.
- Greek yogurt can replace part or all of the mayonnaise for a lighter version.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 420
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
