Chicken Salad with Grapes, Dried Cranberries, and Sliced Almonds

I've tried many iterations of this chicken salad throughout the years, and I just love the combination of red grapes, sliced almonds, celery, minced red onion, diced poached chicken breast and creamy mayo. Here's my take, which includes the addition of some dried cranberries. It's best to let the chicken salad sit for a few hours or overnight in the frig to let the flavors meld. Great as is or in a sandwich with sliced tomato, avocado and butter lettuce leaves. 

INGREDIENTS: 

4 poached chicken breasts*, cut into 1/2" dice or shredded

1/2 small red onion, minced

3 scallions, finely diced

3 ribs of celery, diced

2 tbsp. chopped flat-leaf parsley

1 tbsp. finely chopped tarragon leaves or 1 tsp. dried

2 cups of red grapes, halved or quartered (depending on size)

1 cup sliced almonds

1/2 cup dried cranberries

2 cups mayonnaise (I prefer Best Foods)

2 tbsp. Dijon mustard

Juice of 1 lemon (3-4 tbsp.)

2 tsp. kosher salt

1 tsp. black pepper

1 tsp. sugar

*Here's my recipe for poached chicken breasts https://thegrubfiles.blogspot.com/2024/06/poached-chicken-breasts.html 

Alternatively, you can buy a whole roast chicken, remove the meat, and diced or shredded.

1. Make the poached chicken. Once cooled, cut into 3/4" dice and place into a large bowl.

2. Add remaining ingredients and toss thoroughly until well combined. Taste and adjust seasonings (salt, pepper, etc.) as needed.

3. Cover with plastic wrap and refrigerate at least a couple hours before serving. 

4. Serve the chicken salad as is or you can make them into sandwiches with your fav bread, butter lettuce leaves, tomato and avocado slices. 

Poached chicken breasts, halved grapes

Minced parsley, red onion, celery and scallions