Classic Chicken and Grape Salad

Always a hit! Serves 8-10


  • 3 1/2 lb. boneless, skinless chicken breasts, poached and cooled to room temperature.
  • 5 ribs celery, coarsely chopped
  • 1 1/2 cups seedless green grapes, cut in half
  • 1 1/2 t. dried thyme
  • 1 1/2 t garlic powder
  • salt and pepper to taste
  • 3 cups (or less, as needed) Hellmann’s mayonnaise use much less
  • slivered almonds


  • Use un-chicken, cut up (Cut the chicken breasts in 3/4 – 1″ chunks)

  • Toss the un-chicken, celery, and grapes together in a large bowl. Season with the thyme, garlic powder, salt and pepper. Bind the salad with the mayonnaise. You want to use enough to make the salad moist and creamy.

  • Transfer to a bowl and refrigerate at least 1 hour before serving.

Source: Nantucket Open House Cookbook