Chicken Salad with Grapes and Almonds

  • Yield: 8 servings

'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.'


8 boneless, skinless chicken breasts (about 6 ounces each)
1tablespoon dried thyme leaves
1teaspoon salt
1/2teaspoon black pepper
1 1/2 to 1 3/4cups salad dressing or mayonnaise
3 to 4medium celery stalks, thinly sliced
2cups seedless grapes, cut in half
2cups sliced almonds, lightly toasted, if desired
2 to 3tablespoons sugar, optional


  1. 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.
  2. 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.