This chicken salad is deliciously creamy, dotted with sweet red grapes, crunchy celery, and crisp almond slices. Served on top of greens, it's a healthy, paleo and keto chicken salad.
Place the chicken in a large pot and cover with an inch of water. Bring the pot to a boil then reduce the heat, cover the pot, and simmer for 20 minutes. Remove the chicken from the pot and, once cool, dice it into small pieces.
2 lb chicken breasts
Add the diced chicken and all the remaining ingredients to a large bowl and mix well. Season with additional salt, as needed.
1 cup mayonnaise, 1 cup red grapes, ¾ cup sliced almonds, 4 green onions, 3 stalks celery, 1 tablespoon fresh dill, 1 teaspoon dijon mustard, ½ teaspoon EACH: salt and pepper
Notes
Rotisserie or leftover chicken works great in this recipe. You'll need about 4 ½ cups of cooked, diced or shredded chicken.The little bit of dill really brightens up this salad. If you're not a fan, you can omit it.