The Dinner Planner

Chicken and Grape Salad

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Servings 4


  • 500 grams chicken breast - small breasts
  • 1 butter lettuce - torn
  • 4 celery stalks - sliced thinly
  • 1 cup green grapes - cut in half
  • 2 spring onions - sliced thinly
  • ½ mayonnaise - or 50/50 mayo/yoghurt
  • 2 tbsp chives
  • 1 tbsp tarragon
  • ¼ cup roasted almonds - chopped
  • 1 lemon
  • 1 baguette



    Perfectly Poached Chicken

    • Bring a saucepan of water to the boil on the stove. Place the chicken gently into the water. Pop a lid on and take it off the heat. Leave to poach for 30 minutes.
    • NOTE - the chicken breast need to be small (less than 200 grams each). Cut your breasts smaller if they are larger.
    • Remove the chicken and set aside to cool. Shred.


    • In a medium sized bowl (large enough to fit the shredded chicken), add the mayonnaise, Dijon mustard, chives, tarragon and 1 tsp lemon zest. Stir to combine. Add the shredded chicken and stir to combine. Season with salt and pepper.
    • On a serving platter, cover with torn lettuce leaves. Add the celery, grapes and spring onion. Top with chicken. Squeeze over a little lemon juice and season.


    • Serve chicken salad with a crunchy baguette (we love to heat ours up).

    Tips and Variations

    VEGETARIAN: Replace Chicken with Jackfruit
    PREP AHEAD: Poach Chicken 

    Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?