| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 45 min |
| Yield: | 12 servings |
Ingredients
- 2 1/2 pounds boneless, skinless chicken breasts
- 4 celery stalks, finely chopped
- 4 cups seedless grapes, halved
- 2 cups slivered almonds
- 2 cups mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons poppy seeds
- 2 tablespoons dried dill
- 1 loaf white sandwich bread
Instructions
- Boil the chicken in a large pot filled with water until done, about 45 minutes. Drain the chicken and set aside to cool. Once the chicken is cooled, dice into small pieces and place in a large mixing bowl. Add the celery, grapes, almonds, mayonnaise, salt, pepper, poppy seeds and dill. Mix until the salad is fully combined. Cut the crusts off of the bread and place a few tablespoons in between each sandwich, pressing to make it easy to pick up. Cut on the diagonal to make 2 triangles to serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 616 |
| Total Fat | 43 g |
| Saturated Fat | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 29 g |
| Cholesterol | 84 mg |
| Sodium | 489 mg |
Reviews
This is our go to chicken salad recipe! I’ve made it a few times for family gatherings and everyone love it. Yum!
Absolutely the best chicken salad recipe in my opinion! I’ve made this numerous times as written, but also have made with less mayo and fresh dill, and is just as good. Made this for a baby shower and everyone asked for the recipe and said I should open up a chicken salad store! This last time I toasted the almonds and that really kicked it up a notch. Love this recipe!
Easy and delicious
I made this today after a couple of minor changes. BTW, I don’t think it matters if you boil, simmer, or roast the chicken breasts. The key thing to me is just don’t overcook them and definitely brine them overnight beforehand in some salted water and onion powder. That tenderizes and creates a wonderful flavor in your chicken. Drain the water off, and rinse the chicken breasts before heating them. I decided to simmer 2 breasts (bone-in, skinless) with a sliced shallot, a couple garlic cloves, and a couple of lemon slices. After the liquid started to boil, I turned it down and simmered them for 25 minutes, then turned off the heat and kept them covered on the stove another 20 minutes. Then drained and cooled them, pulled off the bones, and refrigerated overnight before making the recipe. I mostly followed the quantities, but I just used half the amounts since I only made 2 breasts. I did cut back somewhat on the almonds, because I just didn’t want to use a full cup. I seasoned to my taste with the recommended seasonings. I really like the way the salad tasted and would definitely make again.
Suggestion…do not boil your chicken breasts. The best way is to roast your chicken breasts, on the bone for about 35 minutes. Heavily seasoned with salt and pepper. When cool, take off skin and bones and shred. I save my skin and bones for stock later. Otherwise, the recipe is good, but I leave out the poppy seeds.
This was okay, but wasn’t a show stopper. There are many similar recipes to this. A similar recipe is in a cookbook of mine from 1995 so I have made it before. Fresh dill is better. Poppy seeds are an afterthought and change the flavor. They compete with the dill. Just because these are added doesn’t make it better. Better without the poppy seeds.
Made this today and it is the best I have ever made. Great recipe. I am sure I will be making this often.
This was absolutely amazing. Served it at my daughters bridal shower. So good!
If you boil chicken breast 45 min, you might as well eat cardboard. New FDA guidelines as of 2006 say the perfect internal temp is 165 degrees. 180 degrees is the repeat of cardboard.
We like this recipe very much, but we used walnuts instead of almonds.
According to Perdue Chicken website, chicken is fully cooked when it registers 180 degrees. (Every cook should have an insertion thermometer)
According to Perdue Chicken website, chicken is fully cooked when it registers 180 degrees. (Every cook should have an insertion thermometer)
Perdue recommends poaching uncovered bone-in breast 35-45 minutes, but BONELESS breast 25-35 minutes. This supports the comment from wannabechef boston