Chicken Salad

Chicken Salad

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Sandwich
Servings: 6


  • 4 Chicken breast halves
  • 1 cup Grapes, red seedless
  • 2 stalks Celery
  • 2 tbsp Almonds, slivered
  • 1 cup Mayonnaise
  • salt
  • pepper


  • Remove any skin from the chicken breast halves, and cut off the white fatty threads. Place the chicken in a pot, cover with water to 2" higher than the chicken, and add a tablespoon of salt. Heat to a boil, then reduce heat to a low boil and cook for thirty minutes, stirring occasionally.
  • Drain the water from the pot, cover, and place in the fridge for at least thirty minutes.
  • While the chicken is cooling, cut the grapes ino halves and place into a mixing bowl. Clean and chop the celery and add it to the bowl, along with the slivered almonds.
  • When the chicken is cooled, remove the pot from the fridge and place the chicken on a cutting board. Cut into chunks 1/2"x1/2". Move the chicken chunks into the mixing bowl.
  • Add the mayonnaise to the mixture and mix well. Add salt and pepper to taste.
  • Serve on sliced bread with slices of bread & butter pickles.