Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950ml) chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 cup (150g) red grapes, halved or quartered
  • 1 cup (115g) celery, finely diced
  • 1/2 cup (50g) walnuts, toasted and coarsely chopped
  • 1/4 cup (40g) red onion, finely diced (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup (115g) mayonnaise
  • 1/4 cup (60g) Greek yogurt
  • 2 tablespoons mango chutney
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon black pepper (or to taste)

Instructions:

  1. Gently simmer chicken breasts in broth with salt, pepper, and bay leaf until cooked through. (Internal temperature 165°F/74°C).
  2. Remove chicken from broth and let cool slightly. Shred or dice the chicken into bite-sized pieces. Chill completely in the refrigerator.
  3. Chop the grapes, celery, walnuts, red onion (if using), and parsley.
  4. Whisk together mayonnaise, Greek yogurt, mango chutney, lemon juice, curry powder, salt, and pepper in a small bowl.
  5. In a large bowl, gently combine the chilled chicken, grapes, celery, walnuts, red onion (if using), and parsley.
  6. Pour the dressing over the chicken salad and gently toss to combine. Be careful not to overmix.
  7. For best flavor, chill the homemade chicken salads for at least 30 minutes before serving. This allows the flavors to meld.