Classic Chicken Salad with Grapes

Ingredients

Instructions

1. 1

   MAKE THE DRESSING: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, and chopped fresh dill until smooth and well combined. The yogurt lightens the dressing while adding tang. Taste and adjust seasoning - it should be creamy with a bright, herby flavor.

2. 2

   PREPARE THE CHICKEN: If starting with raw chicken, poach breasts in simmering salted water for 15-18 minutes until the internal temperature reaches 165°F. Let cool completely, then dice into 1/2-inch cubes. Using rotisserie chicken works great and saves time.

3. 3

   COMBINE THE SALAD: In a large bowl, add the diced chicken, halved red grapes, diced celery, and toasted sliced almonds. Each component adds something special - the grapes provide sweet bursts, celery adds crunch, and almonds give richness.

4. 4

   DRESS AND SEASON: Pour the dressing over the chicken mixture and fold gently with a rubber spatula until everything is evenly coated. Season with salt and freshly ground black pepper to taste. Let sit for 10-15 minutes to allow flavors to meld (refrigerate if longer).

5. 5

   PREPARE THE SERVING PLATES: Separate butter lettuce into individual leaves and arrange 3-4 leaves on each plate in a cup shape. These tender leaves make perfect edible serving vessels.

6. 6

   SERVE: Scoop the chicken salad into the lettuce cups. Garnish with extra toasted almonds and a sprig of fresh dill. Serve immediately, or refrigerate the chicken salad for up to 3 days (it often tastes even better the next day as flavors develop).