Meal number two from the chicken stock post! This lasted four days and it was so good I could eat it for breakfast… and I may have. What really set it apart from other recipes were the perfect grapes I found. They were sweet and crisp and exactly what I needed to sweeten something that’s usually pretty savory. I pulled inspiration for this from a deli in San Francisco that makes its chicken salad with almonds and grapes and I fell in love with it.
I’m spending this week in New Jersey visiting family and friends and I plan on making this at home and seeing if I can convert my parents into liking this kind of chicken salad. Fingers crossed — or maybe not, if they don’t like then more for me!
Sweet and Savory Chicken Salad
Meat from one whole chicken (2 breasts, 2 wings, 2 thighs)
1/2 cup mayonnaise
1/2 cup sour cream
1 Tablespoon lemon juice
1 Tablespoon brown sugar
3 stalks celery
2 cups grapes, quartered
1/2 cup slivered almonds
Salt and pepper to taste
1. Bring large stock pot of water to a boil. Add chicken and reduce to a simmer. Cook until chicken is done, approximately 40-45 minutes.
2. Remove the chicken and shred apart with two forks. Remove the skin and use only the meat.
3. Combine mayonnaise, sour cream, lemon juice, and brown sugar in a small bowl. Add to the chicken.
4. Combine chicken with grapes and celery.
5. Top with slivered almonds and carefully toss.
6. Enjoy at the beach!