Chicken Salad with Grapes & Balsamic Vinegar
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Chicken Salad with Grapes & Balsamic Vinegar
Print Recipe
Recipe Notes

Makes about 2 cups, enough for 4 sandwiches

1 (12.5 0z) can (excellent with fresh cooked chicken)
2 Tbsp Olive Gourmet 18-year Traditional balsamic
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 small rib celery, minced (about 1/4 cup)
2 tablespoons minced red onion
6 ounces red seedless grapes, halved (about 1 cup)
1/4 cup slivered almonds, lightly toasted
2 tablespoons minced fresh thyme leaves (optional)
1/2 cup mayonnaise or reduced-fat mayonnaise
1/4 teaspoon Dijon mustard

 Drain canned chicken in colander (or dice cooked chicken) and shred with fingers until no clumps remain and texture is fine and even (or if you like chunky chicken salad, skip this step!). Transfer to medium bowl and mix in balsamic vinegar, salt, pepper, celery, onion, grapes, almonds, and thyme until evenly blended. Fold in mayonnaise and mustard until chicken is evenly moistened. (Can be covered and refrigerated up to 3 days.)

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