You are here: Home » Recipes » Chicken Salad with Grapes and Almonds Chicken Salad with Grapes and Almonds Recipe by American Profile Yield 8 servings PrintEmail 'This salad is great to take to any gathering. It can be served as a sandwich, with crackers, on a lettuce leaf, or in a wrap with shredded lettuce and chopped tomatoes. Sliced avocado adds great flavor either in the wrap or on the side.' Ingredients 8 boneless, skinless chicken breasts (about 6 ounces each)1 tablespoon dried thyme leaves1 teaspoon salt1/2 teaspoon black pepper1 1/2 to 1 3/4 cups salad dressing or mayonnaise3 to 4 medium celery stalks, thinly sliced2 cups seedless grapes, cut in half2 cups sliced almonds, lightly toasted, if desired2 to 3 tablespoons sugar, optional Instructions Place the chicken in a Dutch oven. Add enough water to just cover the chicken. Bring to a boil; reduce the heat, and simmer, uncovered, for 12 to 15 minutes, until the chicken is no longer pink in the center. Drain well, cool, and shred. Do not chop. Combine the chicken, thyme, salt, and pepper in a large bowl; mix well. Add the salad dressing and toss to coat completely. Add the celery, grapes, and almonds; toss to mix well. Add the sugar for a sweeter flavor, if desired. —Julia Webster, Cadiz, Ky.