Ingredients

• 2 pounds boneless, skinless chicken breasts
• ½ cup sliced raw almonds
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 cup red grapes, quartered
• 2 celery ribs, diced
• 3 green onions (white and green parts), sliced
• 2 tablespoons finely chopped parsley
• 1 tablespoon finely chopped tarragon
• 1 lemon, juiced (about 3 tablespoons)
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Place the chicken breasts in a wide pot or deep pan. Add enough cold water to cover the chicken by about 1 inch. Season the water generously with salt. Aromatics may be added if desired.
2. Set the pot over medium heat and bring the water to a gentle simmer. Once simmering, lower the heat, cover, and cook for 8 to 12 minutes, until the chicken reaches an internal temperature of 160°F to 165°F.
3. Remove the chicken from the water and allow it to rest briefly. Transfer to the refrigerator and chill completely.

1. Once cooled, cut the chicken into ½-inch pieces and place them in a large bowl.
2. Add the celery, green onions, grapes, parsley, tarragon, and almonds to the bowl.
3. Spoon in the mayonnaise and Dijon mustard, then pour in the lemon juice. Season with salt and pepper.
4. Stir until all ingredients are evenly combined. Refrigerate until ready to serve.